Beetroot and Garlic Puree

1.

Bake beetroots at 180 degrees for 35-40 mins until beetroot is tender and the skin starts to come away. Allow them to cool and peel, roughly chop them and place in a food processor or blender. Add vinegar, garlic, and horseradish and pulse in processor pouring olive oil in a steady stream to the mixture forms a 'paste like' texture. Season with sea salt and fresh pepper. Serve with good cheese and fresh water crackers.