- Preheat the oven to 180 degrees. Peel and cut the beetroot and toss in olive oil. Roast for 20 to 30 minutes or until tender. This should be about 1 and half cups of beetroot before roasting.
- Remove beetroot from the oven and cool slightly.
- In a food processor add all the ingredients and blend until smooth. Add a little extra water if required.
- Season to taste.
- Slice a variety or fresh crunchy vegetables to serve with your dip. Enjoy!