Roast, peel and cube the Beet (2) if not using pre-cooked.
Place beets, Coconut Vinegar (1/2 cup), Pitted Dates (14), Ground Cloves (1/4 teaspoon), Fresh Ginger (1/2 teaspoon), Onion Powder (1/2 teaspoon), Garlic (1 clove), Salt (1/2 teaspoon), Ground Black Pepper (1/2 teaspoon) 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 355 degrees F (180 degrees C).
To make the potato wedges, just wash, peel and cut the Potato (2). Season them with Dried Mixed Herbs (to taste), Coconut Oil (2 tablespoon) and Corn Starch (2 tablespoon) and Salt and 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.
Serve up your potato wedges with the chilled beet ketchup!