Add water to the base of a pot or deep pan, and place a steamer basket over the water. Add the beets and carrots into the steamer basket and cover. Bring to a low simmer and steam for 25-30 minutes or until completely soft. Set the carrots and beets aside.

Carefully reserve 1/3 cup of the water used to steam the carrots and beets. This helps retain the red color in the ketchup. Set aside.

Heat the avocado oil over medium heat in a pan and saute the diced onion for 4-5 minutes or until lightly translucent.

Allow the onion, carrot, beet, and water to cool before adding to a blender. Add the remainder of the ingredients to the blender and blend on high until fully smooth.

Transfer to an airtight glass container and allow to chill before serving.