Instructions

1. Roast the beetroot:
   Wash the beet thoroughly, wrap it in foil, and roast in a preheated oven at 200 °C (390 °F) for about 40 minutes, or until tender when pierced with a knife. Let it cool slightly, then peel off the skin.
2. Prep the ingredients:
   Peel and pit the avocado. Roughly chop the roasted beet and parsley.
3. Blend it all together:
   Add the avocado, beetroot, parsley, lemon juice, olive oil, salt, and pepper to a blender or food processor. Blend until smooth and creamy. Adjust seasoning to taste.
4. Serve with fresh veggie sticks, crackers, or as a colourful spread for toast. Perfect for a vibrant snack or a pretty party platter!