Halve the Beetroots and bake them for approx. 30 min at 180°C with -skin on or until they feel soft when pricked with a fork. Or boil them for approx. 30 min or until tender with the skin on, submerged in water. Let the Beetroots cool.
Cut the beetroots and the garlic into smaller pieces.
In a Blender combine all the ingredients and blend until smooth
If necessary add small amounts of cold water to make it smoother - but just small amounts at a time. You don't want it to become too liquid
Serve as a dip, spread or with a salad.
