Beet Ketchup
Ketchup made with roasted beets has a surprising, slightly earthy flavor—we love it in place of tomato ketchup on turkey burgers. It's easiest to cook it over the course of two days: On day one, cook, cool, peel, and chop the beets; on day two, cook them into ketchup. A splatter screen will help keep splashes contained while cooking the purée.
MAKES 3 CUPS From: Saveur
1 lb. cooked red beets, diced
1 cup apple cider vinegar
½ cup brown sugar
¼ cup diced onion
½ tsp. salt
¼ tsp. ground coriander
¼ tsp. ground cloves
Freshly ground black pepper, to taste
1. Combine the chopped beets, vinegar, brown sugar, and onion in a 6-qt. saucepan and stir to combine. Place over high heat and bring to a boil. Reduce the heat to medium-high and cook for 25 minutes, until beets are tender.
2. Remove saucepan from heat and purée with remaining ingredients. Taste and adjust seasoning, if necessary.