½ c beets, chopped (or sliced ¼- to no more than ½-inch thick for the Instant Pot method above)
Oil for sauteeing the onion
½ c onion, chopped
½ c fresh squeezed lemon juice
2 tsp apple cider vinegar
2 tbsp maple syrup
½ tsp salt, or to taste
½ tsp granulated garlic
pinch of cloves
Instructions
Cook the carrots and beets in water until very soft. Drain and set aside.
Saute the chopped onion in a small amount of oil until translucent. This usually takes about 7-10 minutes over medium heat.
Place carrots, beets, onion, and all other ingredients in a food processor or high-speed blender and mix until smooth. If you prefer a thinner ketchup, you can add a tablespoon of water at a time until you have your desired consistency.
This recipe makes about 2 cups.
Recipe by Eat Heal Thrive at https://eathealthrive.ca/nightshade-free-ketchup-paleo-aip/