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Beet Ketchup with Baked Potato Wedges
Recipe

16 INGREDIENTS • 6 STEPS • 40MINS

Beet Ketchup with Baked Potato Wedges

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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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/
Sweet beets easily replace tomatoes in this wonderfully tangy homemade ketchup.
40MINS
Total Time
$6.34
Cost Per Serving
Ingredients
Servings
1
US / Metric
Beet
2
Beets, peeled, cubed, roasted
Coconut Vinegar
1/2 cup
Coconut Vinegar
or Apple Cider Vinegar
Ground Cloves
1/4 tsp
Ground Cloves
Fresh Ginger
1/2 tsp
Onion Powder
1/2 tsp
Onion Powder
Garlic
1 clove
Garlic, roasted
Salt
1/2 tsp
Crushed Red Pepper Flakes
1 pinch
Crushed Red Pepper Flakes
Potato
2
Large Potatoes, cut
Coconut Oil
2 Tbsp
Coconut Oil, melted
Dried Mixed Herbs
to taste
Dried Mixed Herbs
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
1570
Fat
28.4 g
Protein
16.1 g
Carbs
336.6 g
Add to plan
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Beet Ketchup with Baked Potato Wedges
Save
author_avatar
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 InstructionsHide images
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), 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), 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!
Tags
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Appetizers
Dairy-Free
American
Gluten-Free
Snack
Healthy
Shellfish-Free
Vegan
Vegetarian
Sauces & Dressings
Side Dish
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