2 medium sized beetroot (roasted in the oven, skin on, for 50 minutes, 200C)
Squeeze of lemon
1 clove of garlic, crushed
Good glug of olive oil
Simply peel the skin off the beetroot and whizz all the ingredients in a blender, adding more olive oil until you’ve achieved a smooth consistency. Can be used as a healthy dip or a simple sauce to accompany salmon or chicken.