- 3 medium red beets, peeled, quartered
- 1/2 cup sugar
- Bring beets and 3 cups water to a simmer in a small saucepan over medium-low heat; cook until beets have lost their vibrant red color and liquid is reduced by about one-third, 25–30 minutes.
- Remove beets with a slotted spoon. Add sugar to beet liquid and simmer, swirling pan occasionally, until very deep red and reduced to about 1 cup, 10–15 minutes. Let dye cool before using.