Preheat the oven to 180°C

Wash the beetroots well and remove the tail and any stems and leaves (the stems are great pickled and the leaves can be sautéed with garlic).

Drizzle some oil over the beets and season with salt and pepper. Rub the salt into each one well and then wrap them individually and tightly in silver foil.

Bake for 1.5 to 2 hours or until they are very soft inside.

Remove them from the oven and allow to cool before unwrapping. Using gloves, rub the skins off of each beetroot. They should come off fairly easily. If not, use a peeler.

Weigh out 300g of beetroot and roughly chop them. Save the rest for another dish, they keep well in the fridge for 4-5 days.

Roughly chop the chilli and peel and chop the ginger. Add these to a high-speed blender with the beets, tahini, agave, salt, olive oil and 150ml cold water and blend until smooth. Add the juice of 3 limes, taste, and add more lime juice if you like.

Taste and adjust to your preference. Add more agave for sweetness or more water to thin it down.

Keep the sauce in a jar in the fridge for up to a week.