Beet and Carrot Ketchup
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 cup of well cooked carrots
  • ¼ cup well cooked beets
  • ¼ cup filtered water
  • 2 Tbps lemon juice
  • 1 tsp champagne vinegar
  • 3 Tbps honey
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp oregano
  • ½ tsp sea salt or more to taste
Instructions
  1. Peel and cut into chunks carrots and beets if using fresh and boil in water until very well cooked and mushy. I love using already cooked beets and baby carrots to save on prep time.
  2. Add cooked carrots, beets and the remaining ingredients to a blender and blend on high until fully mixed and smooth.
  3. Pour ketchup in a small pot and cook over medium heat for 20 min or until ketchup thickens. Make sure you see some bubbles rising to the top as it cooks.
  4. Cool and serve.
  5. Keeps in the fridge for about 3 days.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/beet-and-carrot-ketchup/