First, wash the beetroot, then either bake (wrap them in foil and bake in a 170 C preheated oven) or boil them on medium heat for about 20-40 minutes or until tender. You will know they are done when a knife stuck into one goes in without resistance. Let them cool slightly, but peel them whilst they are still warm. The peels come off more easily from warm beetroot. Cut the top and bottom off and chop them into small cubes.
Put all the ingredients into a processor or blender and process until smooth and creamy. Adjust seasoning to taste and consistency to your liking, I prefer a dip that can be easily scooped up.
Chill for the flavours to develop and serve with accompaniments of your choice.
I served it here with squares of deep-fried roti, recipe HERE.