Prep Time: 20 minutes / Cook Time: 45 Minutes / Refrigeration Time: 2 hours

3 medium/large fresh beets, trimmed, peeled, and quartered

½ sliced red onion

1 peeled garlic clove

3/4 cup of water

2 Tbsp white vinegar

1 Tbsp brown sugar

½ tsp vegan Worcestershire sauce

1/8 tsp salt

Preheat oven to 400 degrees Fahrenheit.

Trim, peel, and quarter the beets. Place them on a parchment-lined cookie sheet and roast at 400 degrees for 35-45 minutes. Let cool.

Slice the red onion and add it to a high-speed blender or food processor. Add the cooled roasted beets, garlic clove, white vinegar, brown sugar, Worcestershire sauce, salt, and ½ cup of the water. Pulse the blender and check the consistency. It should be obvious, but you’re going for a catsup consistency…if you’ve arrived, do not add the additional ¼ cup of water, if not, add the remaining water slowly until you reach your preference. Test for salt and sweetness. You’re going to have some variability with this recipe due to the liquid and sugar content of the beets. Do not be afraid to adjust until it’s best for your taste buds. Chill before serving.

Enjoy!