Beetroot Ketchup

If you’ve eaten at GROW HQ it’s likely you’ve tasted Head Chef JB Dubois’ legendary HQ Beetroot Ketchup. And now you can make it yourself! Forget tomato ketchup… it’s all about beetroot ketchup with your chips these days!

What You Need

  • 500g cooked beetroots (boiled and peeled)
  • 50g agave syrup
  • 100ml raw cider vinegar
  • 1 pinch cumin seeds
  • 1 pinch sea salt

How To Make

Instructions:

  • Dice the cooked beetroots.
  • In a small sauce pan, roast the cumin seeds on medium heat for 1 to 2 minutes.
  • Add the cider vinegar, agave syrup and sea salt. Gently bring to the boil.
  • Using a food processor, blend the diced beetroot with the vinegar and syrup mix until smooth.

What You Need

  • 500g cooked beetroots (boiled and peeled)
  • 50g agave syrup
  • 100ml raw cider vinegar
  • 1 pinch cumin seeds
  • 1 pinch sea salt

How To Make

Instructions:

  • Dice the cooked beetroots.
  • In a small sauce pan, roast the cumin seeds on medium heat for 1 to 2 minutes.
  • Add the cider vinegar, agave syrup and sea salt. Gently bring to the boil.
  • Using a food processor, blend the diced beetroot with the vinegar and syrup mix until smooth.

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