Beetroot Ketchup

Ingredients

Unlimited:

Limited:

Equipment:

1.Place beets in a large pan filled with cold water, season with salt and bring up to the boil.
2.Boil until fully cooked, check this by using a skewer, if there is no resistance when probed the beetroot is cooked.
3.Strain through a colander and allow to cool slightly.
4.Put on your gloves and rub the skin, it should come off easily without a fight if the beetroot are sufficiently cooked. You can do this under a slow running tap to minimise the mess.
5.Cut the beetroot into chunks and place in the blender.
6.Add the rice wine vinegar until it reaches about half way up the beetroot and add the artificial sweetener.
7.Blend until smooth, you can adjust the consistency if required by adding more vinegar or a touch of water (whichever suits your taste).
8.Once smooth pass through a sieve and season with salt. This puree will keep up to three days in the fridge or up to one month in the freezer. Always store in an airtight container and allow to cool to room temperature before placing in the fridge or freezer.
This puree will keep up to three days in the fridge or up to one month in the freezer. Always store in an airtight container and allow to cool to room temperature before placing in the fridge or freezer.