For a quick and easy salted beet blood, try mixing 1/4 cup of warm coconut nectar with a few tablespoons of beet juice and a pinch of salt. You could also just mix brown rice syrup with a little Wicked Sriracha Sauce.
Or if you have the time, here’s the original Beet Blood recipe: Whisk together 1 cup (240 ml) beet juice, 3/4 cup (150 g) sugar, and 1/2 tsp sea salt in a small saucepot. Bring to a slow simmer over medium heat, stirring occasionally with a wooden spoon. Let simmer and reduce in volume by about half, 20 to 30 minutes. At that point, it’ll be like a thin syrup. Don’t taste it–it’s as hot as molten lava! Remove from the heat let it cool in the pan until warm but pourable, 5 to 10 minutes. Then use it or pour it into a glass jar and screw on the lid. Refrigerate up to 1 month. It’s thicker when cold and thinner when warm. Makes about 3/4 cup.