Preheat oven to 400°F.

Wrap beets tightly with tin foil and roast in preheated oven until tender, 40-60 minutes. Remove from oven, unwrap and allow to cool for 5 minutes.

Place into a food processor or blender, along with remaining ingredients and pulse until a chunky paste forms. Transfer to a container and place in fridge to cool. Will keep for up to 1 week.