Preheat the oven to 200 degrees Celsius. Cut a large piece of foil or parchment paper
Place the beetroots, onion and garlic in the centre of the foil or parchment and season with half of the salt and half of the oil. Wrap tightly and transfer to a baking sheet. Bake for 40 to 45 minutes or until the beetroots are tender. Let cool slightly.
Transfer the cooked beetroots, onions, garlic and all the juices to a blender along with the water, balsamic vinegar, remaining salt and remaining oil. Blend until smooth and silky.
Serve chilled and garnish with parsley, if using. Enjoy!
Leftovers: Refrigerate in an airtight container for up to five days
Serving Size: One serving is approximately 1/2 cup of dip
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