It’s official: I’m moving to the West Side.
When, you ask? Tomorrow.
Told you things move quickly here in New York.
We sign the lease today, and tomorrow it’s ours. I’ll still have my studio on the East Side until November 30, so I won’t move my stuff until Saturday afternoon and Sunday once I’m back from my Thanksgiving trip to the Poconos. I can’t believe how quickly it all came together, but I am so excited.
I’ll be saving a couple hundred dollars in rent every month and I can walk to work (it’s a 1 mile walk!). I can’t wait to explore my new neighborhood, but have also been soaking up the last few days in my current neighborhood. There are so many places I have yet to try!
In an effort to conquer some of the places on the top of my list, we headed to a new Australian place called Beet a few weeks ago. I never, ever order chicken at a restaurant because, well, boring. This time I just couldn’t pass up the chicken sandwich. Anything that comes with beets automatically earns my vote and this particular dish not only had beet chips, but it also had beet ketchup. Yes, beet ketchup!
It is not weird at all, I swear. After one bite I was so sold. I even asked for an extra side and ended up dipping my beet chips into the beet ketchup (okay, that part may be a little weird…).
I walked out of the restaurant that day extremely full and satisfied, knowing I’d most certainly be making my own beet ketchup very soon.
The verdict? As long as this homemade beet ketchup is in fridge, I’ll be steering clear of the regular stuff!
This ketchup is a tasty dipping sauce, but it’s just as good as a sandwich spread. Can’t say that about regular ketchup, can you?
Adapted from Fresh
- 1 cup beets, roasted, peeled, and diced (about 4 small beets)
- 1 clove garlic
- 1/4 cup onion, diced
- 1/3 cup balsamic vinegar
- 1/3 cup apple cider vinegar
- Roast beets as normal. (Preheat oven to 425F, toss unpeeled beets in olive oil and place in an oven-safe dish with a 1/4 inch of water. Roast approximately 35 minutes until tender and easily pierced with a fork.) Peel beets and dice.
- Place beets and remaining ingredients in a sauce pan. Bring to a boil. Lower to a simmer and cook for 45 minutes until liquid has reduced by about half.
- Puree in a food processor until smooth.