Preheat the oven to 180°C.
Trim the roots from the beetroot and wrap each beetroot in aluminium foil.
Bake the beetroot for 50-60 minutes, or until you can easily insert a skewer into them, then unwrap and set aside to cool.
Once cooled, peel the beetroot (the skin should come off quite easily) and cut each beetroot into wedges.
Combine all ingredients in a food processor, then season to taste.
Serve fresh or store in the refrigerator.