16 INGREDIENTS • 6 STEPS • 40MINS

Beet Ketchup with Baked Potato Wedges

Name: Beet Ketchup with Baked Potato Wedges
Total time: PT2400.0S
Yield: 1
Ingredients: 2 Beet; 1/2 cup Coconut Vinegar; 14 Pitted Dates; 1/4 teaspoon Ground Cloves; 1/2 teaspoon Fresh Ginger; 1/2 teaspoon Onion Powder; 1 clove Garlic; 1/2 teaspoon Salt; 1/2 teaspoon Ground Black Pepper; 1 pinch Crushed Red Pepper Flakes; 2 Potato; 2 tablespoon Coconut Oil; to taste Dried Mixed Herbs; 2 tablespoon Corn Starch; to taste Salt; to taste Ground Black Pepper

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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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

2

Beets, peeled, cubed, roasted

1/2 cup

Coconut Vinegar

or Apple Cider Vinegar

14

Pitted Dates

as needed

Ground Cloves

as needed

Fresh Ginger

as needed

Onion Powder

1 clove

Garlic, roasted

as needed

Salt

as needed

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

Corn Starch

to taste

Salt

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

1570

Fat

28.4 g

Protein

16.1 g

Carbs

336.6 g

Add to plan

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 InstructionsHide images

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 (as needed), Fresh Ginger (as needed), Onion Powder (as needed), Garlic (1 clove), Salt (as needed), Ground Black Pepper (as needed) 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 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!