Roasted Beet Ketchup
1 lb. red beets, peeled and diced
1 cup apple cider vinegar
½ cup brown sugar
¼ cup diced onion
½ tsp. salt
¼ tsp. ground coriander
¼ tsp. ground cloves
¼ tsp. garlic powder
Freshly ground black pepper, to taste
Line a baking sheet with foil. Toss the diced beets with olive oil, salt and black pepper. Spread the beets out on the baking sheet. Bake in a 450 degrees F oven for about 40 minutes or until they are fork tender.
Combine the roasted beets, vinegar, brown sugar, and onion in a 6-qt. saucepan and stir to combine. Place over high heat and bring to a boil. Reduce the heat to medium-high and cook for 15 minutes, until beets are tender.
Remove saucepan from heat and purée with remaining ingredients. Taste and adjust seasoning, if necessary. If too thick, add some water to smooth it out.