If using fresh beets, steam them until tender (about 20-30 minutes).
While they are cooking, rinse, core, and dice the apple, and peel and chop the garlic.
Let the beets cool for about 5-10 minutes. Next, add them to a blender or food processor, along with the pumpkin, apple, 1/4 cup water, 3 tablespoons of white balsamic vinegar, the garlic, and the seasonings. Purée until smooth. Taste the mixture and add an additional 1-2 tablespoons of white balsamic vinegar if necessary and an extra 1/4 cup of water if need be.
Transfer your homemade ketchup to a serving bowl or an airtight container, and cover and chill in the refrigerator until ready to serve. It’s best enjoyed fresh but will last approximately 7-10 days in the refrigerator.