• Turn the oven on static function to 200°C (400°F)
• Peel the red beet with a potato peeler. If you can't/won't get your hands dirty, I recommend putting on gloves for all the steps in this recipe.
• Then cut the beet into fairly large pieces (see photo above).
• Put the beet in a large bowl. Add the pepper and herb salt, garlic powder, parsley, and olive oil. Mix well with a spoon.
• In a baking dish with baking paper place all your seasoned raw beet pieces. Well spread out so they don't touch each other.
• Bake in the oven for 45-50 minutes or until the beet is nicely toasted. Then remove from the oven.
• You can eat it this way or embellish it with a vegetable yogurt dip (see recipe below), cilantro and fresh sprouts, and fresh currants.

For the yogurt sauce

• Mix the vegetable yogurt with the oil, salt and pepper in a small bowl. Using scissors, cut your chive clumps into the bowl.
• Mix it all together and then place the yogurt sauce on top of the beet randomly.