Roasted Carrot Ketchup

This incredible recipe satisfies the craving for tomato sauce or ketchup. It is nightshade free, Paleo and AIP friendly. It can also be thinned out to make a sauce for zucchini noodles or even made into a salad dressing by using 1 part of the RC ketchup to 2 parts EVOO. Seriously delicious.

INGREDIENTS

  • 5-6 organic carrots
  • 1 whole beetroot (quartered)
  • 1-2 TB olive oil
  • 1/2 cup apple juice
  • 1/4 cup apple cider vinegar
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1 TB maple syrup (optional)
  • 1/2 tsp sea salt

DIRECTIONS

Place the carrots and beetroot into a roasting pan. Lightly drizzle with olive oil, toss to coat then lightly season. Roast in a moderate oven (180C/350F) until soft and caramelized. Once the veggies are cooled, combine the ingredients together and place in a good quality blender. Blend for 2-3m or until smooth and creamy. Serve as you would, tomato sauce or ketchup.