For those wanting to make red food coloring without any artificial ingredients, here is a great way using red beets. The beets are boiled until the water reduces and turns deep red. Recipes usually call for such a small amount of food coloring that you don’t taste the beet at all!
*Note: If using this red food coloring for red velvet cake, I have read that lemon juice needs to be added to counteract the alkalinity of the batter. More information at Bitter Sweet.
First, remove the tops, peel, and chop red beets into about 1 inch pieces.
Place the beets in a small to medium saucepan and cover with water.
Bring the water to a boil.
Reduce heat to medium- medium low and simmer the beets until fork tender and the water is deep red. Strain the water and store in refrigerator in airtight container for up to a week.