Cook the beetroot with the skin on for 1 hour at 190 degrees Celsius in the oven until you can easily stick a knife into it. In the last 10 minutes, add the garlic clove with the skin on.

Peel beetroot and garlic. Cut the beetroots into small pieces and blend with the remaining ingredients in a food processor or with a hand blender.

Pour the beetroot dip into into clean, boiled jars. This way it can be kept in the refrigerator for several days. Or serve the dip directly on a plate with a bit of yogurt or some feta crumbs as well as fresh herbs.