What to do
Make the ketchup:
- Heat the oil in a large saucepot over medium heat. Sauté the onions for 5 to 8 minutes until translucent. Add in the garlic, tomato paste, paprika, chili flakes, ground clove, and salt and let the tomato paste and spices toast and cook out with the onions for 2 to 3 minutes. Stir in the diced tomatoes, mustard, brown sugar, and vinegar. Increase the heat to high and bring to a boil, and then reduce the heat to low and simmer. Once simmering, add in the chopped beets and continue simmering on low, 30 to 35 minutes, stirring occasionally, until it is just barely thick like ketchup.
- Using a food processor or blender, puree the mixture until smooth, about 30 seconds. The mixture should retain a little texture. Adjust the seasonings if needed and pour the ketchup into an airtight container and seal. Reserve in the fridge until ready to serve. Ketchup keeps well refrigerated for up to 1 month.
Make the veggie fries:
- Slice the zucchini lengthwise into long ribbons and arrange them on a rack or platter. Sprinkle both sides of the sliced zucchini generously with salt and let sit at least 1 hour until the zucchini releases moisture. Blot with paper towels to remove. moisture and excess salt.
- Arrange a double layer of paper towels on a tray or baking sheet and place near stove. Pour at least 3-inches of vegetable oil into a large pot (with tall enough sides to prevent the oil from bubbling over rim. Slowly bring oil up to 375F on a thermometer. (Fry a very small piece of bread: if it takes about 60 to 90 seconds to get nicely crisp and golden brown, then the oil should be just about right. Hold at this temperature.
- As the oil is heating, make the batter: Whisk the cornstarch, flour, chili flakes, and salt together in a medium bowl so they are well blended. Whisk in the sparkling water until the consistency of a thin pancake batter is achieved.
- When the oil is ready, dip a zucchini strip into the batter, let the excess drip away, and carefully slip it into the hot oil. You can use tongs for this as well. Fry until coating is puffed, crisp, and lightly golden brown on the edges. Transfer to paper towels to drain and continue with the remaining zucchini, only frying 3 to 5 at a time. Repeat steps with the onion rings and sliced turnips. Season the crispy battered veggies with flaky sea salt and set aside.
- Once the zucchini, onions, and turnips have been fried, add the sweet potato wedges to the oil in 2 to 3 separate batches. Fry each batch for 5 to 7 minutes until cooked through and golden brown on the edges.
- Pour some of the ketchup into a bowl and place on a large serving platter. Arrange the fried veggies and raw veggies around the bowls. If desired, add a small bowl of mustard or tarter sauce and a few lemon wedges for serving and enjoy immediately.
What you’ll Need
Sweet Chili Beet Ketchup
2 tbsp olive oil
1 medium sweet onion, chopped
2 cloves garlic, chopped
2 tbsp tomato paste
2 tsp sweet paprika
2 tsp dried chili pepper flakes
1/8 tsp ground cloves
1 tsp sea salt
1 26-oz box diced tomatoes (or 1 28-oz can)
1 tsp Dijon mustard
½ cup brown sugar
¼ cup apple cider vinegar
1 (6.5 oz) package Love Beets Sweet Chili Beets, chopped
3 to 4 small zucchini, sliced lengthwise into thin strips
2 small whole onions, peeled and sliced into rings
1 large turnip, sliced
2 small sweet potatoes, sliced lengthwise into thin wedges
Vegetable oil, for frying
1 cup cornstarch
1 cup all-purpose flour
½ tsp dried chili pepper flakes
¼ tsp sea salt
2 cups sparkling water
Flaky sea salt, for sprinkling fries
1 bunch radishes
1 cup sugar snap peas, sliced
1 bunch carrots, sliced
½ bell pepper, sliced
1 patty pan yellow squash, cut into wedges
½ lemon, cut into wedges for serving
1 tbsp whole grain mustard, for serving