Preheat oven to 180c.
Drizzle beetroot with a little olive oil and wrap separately in foil. Place onto an oven tray and roast until tender, about 1 hour.
Remove foil and allow to cool, then peel and discard skin.
Coarsely chop beetroot and place into a food processor with remaining ingredients and process until smooth.
Season to taste with sea salt and freshly ground black pepper.