Preheat oven to 350°F. Quarter beets and toss with olive oil. Bake on a cookie sheet until tender, approximately 30 minutes. Allow roasted beets to cool before removing skin.
Transfer peeled roasted beets to the bowl of a food processor. Add remaining ingredients and process until smooth. Adjust seasonings to taste. Transfer to a storage container (keeps in the refrigerator for up to 5 days).
To serve, spread on toasted slices of your favourite Silver Hills Sprouted Power™ bread, or turn it into a sandwich! We love it on our Multigrain bread, topped with creamy slices of avocado, and fresh crunchy sprouts. (But it’s equally delicious no matter how you enjoy it!)