Add oil to coat bottom of stock pot and turn heat to high.
Saute beetroots until they get gently browned and slightly softened.
Add chopped onions and ginger with a pinch of salt and pepper.
Add rhubarb to pan and saute until softened.
In a spice grinder or mortar and pestle, add star anise, juniper berries, and cloves. (If you do not have a grinder, you can gently crush in a bag and then add.)
Add spices to vegetable medley and simmer on low until soft. Add some water if necessary.
Using an immersion blender, blend all ingredients until smooth. Simmer for 30 minutes.
Adjust seasonings to your preference. Depending on the tartness of your rhubarb and beets, you may adjust the honey or vinegar.
Portion hot ketchup into sterilized, dry jars, leaving .5" headspace. Wipe rims of jars clean.Screw on lids (not too tightly!)
If you wish to preserve them, place them in a water bath canner and boil for 15 minutes. Then remove them and place on a kitchen towel until cool.
If you do not wish to preserve them, store in the refrigerator for 2 months.
Notes
This is for a large batch, but may easily be halved if you do not want to store some for later.