500g beetroot

6-10 cloves garlic (depending on taste)

generous handful of mint or basil

generous handful of continental parsley

1 cup walnuts

juice of 1 lemon

1/4 cup olive oil

1/8 cup apple cider vinegar

salt and pepper

smoked paprika/cumin/sweet paprika to taste (optional)


Heat oven to 200 degrees celsius.

Wrap beetroot and garlic in foil to make one packet. Place in oven proof dish and roast for 60 minutes (or until tender when tested with skewer). Allow beetroot to cool.

In a food processor or blender add peeled and chopped beetroot and all other ingredients. Blend until smooth.