Pure Beetroot Ketch’up

A tomato-free ketchup… “Impossible!”, you might say. Well, we’ve managed to create a sweet ketchup to satisfy even the staunchest ketchup fans out there. By adding onion, spices, and a few touches of vinegar and raspberry, we find an exciting new way to revisit this vegetable, making for a great addition to your recipes. We have found the right blend to please both beetroot lovers and all those who turned their nose up at it during school dinners. In this recipe, beetroot has been used for its natural sweetness. It is also good for the heart and liver. And we must admit we’re very fond of its nice purple colour which looks great on the plate.

Suggestions

Our beetroot ketchup is great for adding that touch of originality to your dishes. We think it’d be a nice, colourful way to top a courgette and goat’s cheese quiche. It also can be used as an original condiment alongside fish and seafood. You can also brighten up your salads with a few drops of this cooking aid that makes all the difference.

INGREDIENTS AND ALLERGENS

Beetroot (42%), sugar, water, onion, raspberry flavoured red wine vinegar 6 % acidity (red wine vinegar, raspberry flavour), alcohol vinegar, salt, spices.

Nutritional values per 100g

Energy 463 kJ Calories 109 kcal Fats 0 g Saturated Fats 0 g Carbohydrates 26 g Sugars 24 g Protein 0.9 g Salt 1.3 g