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1
For the ketchup: Preheat the oven to 450 degrees F. Wrap the beets in foil, enclosing completely.
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2
Roast the beets until very tender when pierced with fork or skewer, 1 1/4 to 1 1/2 hours.
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3
Let the beets stand until cool enough to handle.
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4
Cut the beets into 1-inch chunks and transfer to a food processor.
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5
Add the ketchup, vinegar, olive oil, ginger, salt and pepper.
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6
Process until the mixture is smooth, 2 to 3 minutes.
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7
Transfer the beet ketchup to a small bowl.
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8
Adjust the seasoning with more salt and pepper and a pinch of allspice, if desired.
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9
(Can be prepared 1 day ahead.
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10
Cover and refrigerate).
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11
For the sweet potato strings: Using a mandoline or a V-slicer, cut the potatoes into matchstick-size strips 1/8- to 1/4-inch thick and preferably no longer than 4 to 5 inches (if the potatoes begin to discolor, place in a bowl of iced water until ready to use).
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12
Pat the potato strips completely dry.
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13
Place the flour in a large bowl.
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14
In batches, add the potato strips to the flour and toss to coat lightly.
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15
Pour the canola oil into a large wide saucepan.
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16
Attach a deep-fry thermometer to the side of the saucepan.
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17
Heat the oil between 330 to 350 degrees F. Shake off any excess flour from the potatoes.
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18
Working in batches, add the potatoes to the oil and fry until just tender and light golden, maintaining the oil temperature between 320 to 340 degrees F, 1 1/2 to 2 minutes.
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19
Using a slotted spoon or skimmer, remove the potato strings and drain on paper towels.
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20
Sprinkle the potatoes lightly with salt and mound on a platter.
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21
Serve with the beet ketchup.
