Beet Ketchup with Baked Potato Wedges

Roast, peel and cube the Beets (2) if not using pre-cooked.

Place beets, Coconut Vinegar (1/2 cup), Pitted Dates (14), Ground Cloves (1/4 tsp), Fresh Ginger (1/2 tsp), Simply Organic Onion Powder (1/2 tsp), Garlic (1 clove), Salt (1/2 tsp), Ground Black Pepper (1/2 tsp) and Crushed Red Pepper Flakes (1 pinch) into a blender and process until smooth. Chill in your fridge for a few hours.

Preheat oven to 350 degrees F (180 degrees C).

Season the Potatoes (2) with Dried Mixed Herbs (to taste), Coconut Oil (2 Tbsp), Corn Starch (2 Tbsp), Salt (to taste), and Ground Black Pepper (to taste).

Bake in preheated oven for 15 min, then flip and cook for 15 more minutes. Remove from the oven and season with Salt (to taste).

Serve up your potato wedges with the chilled beet ketchup!