Beetroot Ketchup
.
.
.
INGREDIENTS:
2 cooked beetroots
1 drained tin of carrots/2 boiled carrots
1 capful of red wine vinegar
1 glug of olive oil
.
METHOD:
Add the ingredients to a blender and blitz until smooth.
That’s it!
.
Serve!
I served it with a chopped baked tortilla bread and Harry ate the entire jar. He wouldn’t eat carrots or beetroot on their own so il take that as a win!
The vinegar preserves it but also brings out the sweetness for reasons I simply don’t understand 🤷♀️ I’ve tried without it and it’s bland without.
Keeps for a week in a jar in the fridge 😊
My First Meals 