Preheat the oven at 200 degree Celsius. Peel the beetroot and boil till tender, say 20 minutes.
Slice the beetroot. In a mixing bowl, add olive oil, balsamic, rosemary, salt and pepper.
Add the beetroot and mix it well so it is evenly coated.
Arrange on a baking tray and roast it for about 20 minutes or you could simply saute in a pan. Let it cool.
In a food processor add the beetroot and the berries and blend it well.
Add some water if need be. You want a consistency of a flowing cream.
Adjust the seasoning again, chill in the fridge.
Serve with a little sprinkling of chopped parsley.
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Key Ingredients: Beetroot, Strawberry, Olive Oil, Rosemary, Salt, Parsley, Balsamic Vinegar, black pepper