Beet Ketchup with Baked Potato Wedges

16 INGREDIENTS • 6 STEPS • 40MINS

Beet Ketchup with Baked Potato Wedges

Recipe

1.0

1 rating

Sweet beets easily replace tomatoes in this wonderfully tangy homemade ketchup.

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Beet Ketchup with Baked Potato Wedges

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Sweet beets easily replace tomatoes in this wonderfully tangy homemade ketchup.

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

40MINS

Total Time

$6.34

Cost Per Serving

Ingredients

Servings

1

us / metric

2

Beets, peeled, cubed, roasted

1/2 cup

Coconut Vinegar

or Apple Cider Vinegar

14

1/4 tsp

Ground Cloves

1/2 tsp

1/2 tsp

Sponsored

Simply Organic Onion Powder

1 clove

Garlic, roasted

1/2 tsp

1/2 tsp

Ground Black Pepper

1 pinch

Crushed Red Pepper Flakes

2

Large Potatoes, cut

2 Tbsp

Coconut Oil, melted

to taste

Dried Mixed Herbs

2 Tbsp

to taste

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

1570

Fat

28.4 g

Protein

16.1 g

Carbs

336.6 g

Love This Recipe?

Beet Ketchup with Baked Potato Wedges

Save

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Cooking Instructions

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step 1

Roast, peel and cube the Beets (2) if not using pre-cooked.

step 1 Roast, peel and cube the Beets (2) if not using pre-cooked.

step 2

Place beets, Coconut Vinegar (1/2 cup), Pitted Dates (14), Ground Cloves (1/4 tsp), Fresh Ginger (1/2 tsp), Simply Organic Onion Powder (1/2 tsp), Garlic (1 clove), Salt (1/2 tsp), Ground Black Pepper (1/2 tsp) and Crushed Red Pepper Flakes (1 pinch) into a blender and process until smooth. Chill in your fridge for a few hours.

step 2 Place beets, Coconut Vinegar (1/2 cup), Pitted Dates (14), Ground Cloves (1/4 tsp), Fresh Ginger (1/2 tsp), Simply Organic Onion Powder (1/2 tsp), Garlic (1 clove), Salt (1/2 tsp), Ground Black Pepper (1/2 tsp) and Crushed Red Pepper Flakes (1 pinch) into a blender and process until smooth. Chill in your fridge for a few hours.

step 3

Preheat oven to 350 degrees F (180 degrees C).

step 4

Season the Potatoes (2) with Dried Mixed Herbs (to taste), Coconut Oil (2 Tbsp), Corn Starch (2 Tbsp), Salt (to taste), and Ground Black Pepper (to taste).

step 4 Season the Potatoes (2) with Dried Mixed Herbs (to taste), Coconut Oil (2 Tbsp), Corn Starch (2 Tbsp), Salt (to taste), and Ground Black Pepper (to taste).

step 5

Bake in preheated oven for 15 min, then flip and cook for 15 more minutes. Remove from the oven and season with Salt (to taste).

step 5 Bake in preheated oven for 15 min, then flip and cook for 15 more minutes. Remove from the oven and season with Salt (to taste).

step 6

Serve up your potato wedges with the chilled beet ketchup!

step 6 Serve up your potato wedges with the chilled beet ketchup!

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Sauces & Dressings

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