1. Roast beetroot in an ovenproof container lined with aluminum foil at 180C for an hour or until cooked through. You can drizzle oil and sprinkle some salt so it cooks faster and doesn’t all dry up. Peel once roasted and cool down. (An optional way to cook beetroot is to pressure cook them on high for 15 minutes.)
2. Place the cooked beetroot, Del Monte eggless mayo, yogurt, pistachio nuts, nutmeg, and salt in a food processor until it has all blended and the desired consistency has been achieved. Garnish with toasted pistachio nuts, sesame seeds, and coriander leaves.
3. Spread it over some whole wheat toast or dip some crackers in it and enjoy.

Enjoy your meal!