Instructions

• Preheat the oven to 400°F (200°C) and line a baking sheet with baking paper.
• Place the chopped beetroot into a large bowl, drizzle with 1 tablespoon of olive oil and season with salt and pepper. Mix to coat the beetroot and transfer to the baking sheet.
• Place the sheet into the oven and roast the beetroot for 20 minutes then remove from the oven and set aside to cool on a wire rack.
• Add the roasted beetroot to a food processor, along with the remaining ingredients and blitz until smooth and creamy.
• Garnish with mixed seeds and chopped cilantro (optional -not included in nutritional breakdown) and serve as a dip or side.