Nurse Hannah Shaw has created a vibrant plant-based dip that is beautiful on crackers or rice cakes, with roast vegetables or on top of a garden salad.
Preheat oven to 200˚C. Wrap two beetroot whole in tin foil, repeat with the other two. Place on a tray in the centre of oven & roast for 45-60 minutes. Leave to cool in foil then peel skin off & chop into quarters (use gloves as it stains hands!).
Place roasted beetroot & all other ingredients into food processor & blend until smooth (up to 2 minutes).
Taste & add more lemon juice and cracked pepper as desired.