Preheat the oven to 160°C. Place the beetroots in an even layer on a baking tray. Add the blackcurrant, water, liquorice root and malt syrup and toss well. Bake for 1.5–1.75 hours, or until the beetroots are completely tender and the liquid is caramelized. (It should be syrup-thick.) Remove the liquorice root and blend the beetroots until smooth, preferably using a hand blender. Adjust the consistency with any liquid that’s left on your tray or some fresh water. Your ketchup will last about a week in the fridge.