Foraging Fox Beetroot Ketchup - Original Flavour

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Peel and roughly chop the onion and garlic and mix with the remaining oil. When the beetroot has been cooking for 45 minutes, add the onion and garlic mixture to the roasting tin around the foil parcel and return to the oven. Continue cooking for a further 40 minutes or until the beetroot is tender and the onion mixture is sweet and caramelised. A Ketchup for Everyone and Every Occasion - Our ketchups are gluten free, dairy free and vegan, meaning everyone can enjoy them! Use our ketchups on every Garlic I really recommend using fresh garlic cloves here if you can, they add such a lovely flavour to the finished ketchup. But if course if you don't have any to hand you could use ready-chopped garlic from a jar or tube instead. If there’s a recipe that showcases how gorgeous beetroot can be, we think we’ve found it. We’ve used a mixture of golden and candy beetroots, marinated them in lemon and then finished them off with fresh orange slices and a piece of white fish. Result? A vibrant and healthy recipe perfect for those warm summer evenings.

Set the oven at 200C/gas mark 6. Place a piece of kitchen foil in a large roasting tin. Wash the beetroot and trim their stems, taking care not to puncture the skin. Add the thyme sprigs, water and 2 tbsp of the oil, then loosely scrunch the edges of the foil to make a parcel. Bake for 45 minutes until the beetroot is just showing signs of tenderness.Sometimes you crave crunch and texture from a dish. This one combines thinly sliced marinated beetroot, salty halloumi shards and toasted pistachios to create a winning, elegant vegetarian dish. I’ve used it on its own with crispy roasted potatoes and made a gorgeous pad Thai inspired dish using the ketchup as part of the sauce. Sweet delicious beets are one of my favorite root vegetables! If you dislike beets, I promise this Balsamic Beet Ketchup will change your mind. It’s the perfect sweet & savory condiment that is a fun stand in when you want something a little more exciting than traditional tomato ketchup. Jump to Recipe Tomato Free Ketchup

Tip the spices into a pestle and mortar, then crush to a fine texture. Put a large heavy-based pan over a medium heat and add the oil. When it’s hot, add the rhubarb and beetroot along with the onion, garlic, bay and ginger and stir well. Cook the vegetables for 6–8 minutes until softening, then add the crushed spices and cook for a further 2 minutes. Peel and roughly chop the banana shallots. Cut the cherry tomatoes in half. Peel and thinly slice the garlic. Peel and finely dice the ginger. Finely slice one of the chilies, removing the seeds if you wish. Okay, so this might not be for everyone, (as some people prefer to keep beetroot for savoury dishes) however chocolate and beetroot is an outrageously good combination. The earthiness of the beetroot complements the sweetness of the chocolate, creating some truly unique. Plus, who doesn’t love the look of candied beetroot?Whichever way you go, just put the beets - whole with skin, or peeled and chopped - onto a few layers of foil, along with the onions and garlic. In a food processor or blender, blitz roasted beets, onion, and garlic together with remaining ingredients until smooth. Beetroot brings a brilliant sweet earthy note to the sauce. Plus, there’s something at once very British and, thanks to that deep purple, very exotic about a jar of this beetroot and chili ketchup. Now, I am refreshed, inspired, and ready to go! Expect at LEAST a good handful of ethnic recipes to pop up on this blog over the next while, as I come up with time to develop them. Likewise, if you’re having friends over and really want to wow them visually, Great British Chefs’ beetroot tarte tatin should be a no-brainer. Forget that it’s beetroot cooked in caramel and rosemary, and therefore automatically delicious; if you time it right and flip it upside down straight from the oven, in front of your guests, you’re going to blow an awful lot of minds all at once. Ruby noodles