Pink dip!!!

We have beetroots in the garden calling out to be used. So today I cleaned, chopped, and cut 3 into quarters and wrapped them in tinfoil and popped them in the oven for about 40 min or till tender. I had planned to make hummus but had no chickpeas so my usual 2nd option are cannellini beans (or any white bean) Try it!

2 cans of beans rinsed and into food processor or blender. Add beetroot, salt, pepper, 2 cloves of garlic, juice of a lemon and a slug of olive oil. Hey presto....pink dip