I’m always coming up with another way to do beets and this is what I’ve come up with for today. Beets are usually on sale and almost never go bad so I often have them in my refrigerator. I’m also growing fresh Thai Basil in my Areo Garden. I happened to be reading someone else’s recipe with Black Garlic Ketchup but it wasn’t anything like mine so I thought I could do a better black garlic ketchup. That is how I got the idea to do that and to add potatoes. I’m happy to say this recipe came out tasting great. My beets are always really great because I cook them different. I roast them with a mixture of sugar, vinegar and water so they are tasty and never too earthy. This makes around 4 smaller sized servings.

Ingredients for around 4 servings

1 lb beets – peeled (cut if you want or leave whole…if you cut they will get done quicker) (I left mine whole and mine took around 90 minutes)

1 potato peeled cut in any shape you like – (chips, fries, waffles)

salt to taste ( a very small amount to season potatoes)

pepper to taste ( a very small amount to season potatoes)

2 Tablespoons oil (I used canola)

1/2 cup sugar

1/2 cup red wine vinegar

1/2 cup water

1 teaspoon sea salt

2 Tablespoons minced black garlic (ketchup)

1 teaspoon soy sauce (ketchup)

1 1/2 teaspoons sugar (ketchup)

2 Tablespoons rice wine vinegar (ketchup)

3 oz tomato paste (ketchup)

1/8 teaspoon ground ginger (ketchup)

2 Tablespoons soy sauce

2 Tablespoons honey

2 Tablespoons red wine vinegar

1 teaspoon sesame oil

1 lime – just the fresh squeezed juice

1 pear – cut in slices

1 handful fresh Thai Basil leaves

Directions

Preheat oven to 400 degrees F.

Get out a roasting pan and add the beets, sugar, red wine vinegar, water and a pinch of sea salt. Put this in middle rack of oven. Your potatoes also go on an oiled baking sheet and put them on either middle rack and drizzle or spray the potatoes with some oil. The beets are done when they are fork tender and the potatoes are done when they are browned then season them with salt and pepper to taste. Timing will differ……depending on size, freshness and oven placement. Most will be done starting in 35 minutes or more.

In a sauce pan heat up the tomato paste well then add the soy sauce, sugar, rice wine vinegar and ginger till the sugar is dissolved. You might want to thin this down with some water and then add the black garlic. Take off heat.

In a small mixing bowl add the soy sauce, honey, red wine vinegar, and sesame oil. (This gets poured on the beets when out of the oven.

Cut up a pear and squeeze lime juice on it.

Put it all together. You can’t see in picture but I stood the potatoes cup in tiny hills of the black garlic ketchup. Arrange anyway you like and add fresh Thai Basil leaves.

You might want to add a few pea sprouts, chives and sesame seeds to jazz it up.

Enjoy!