Preheat the oven to 200C or 400 F.

Prepare all of the ingredients for easier set up.

Wash your beetroots but you do not have to peel them.

Having prepared your aluminium foil, cut the garlic head into half and cover each half with aluminum foil.

The same applies to Beets.

Once all of your beetroots are packed in the foil as well as garlic, place them all onto the baking sheet and straight into the oven for roasting.

Depending on the size of your beetroots, roast them for about 45 minutes to an Hour on 200 Celsius or 400 Fahrenheit.

Once your beetroots and garlic are roasted in the oven take them out, open and let them cool down.

When they’re cool you can peel the skin off the beads first. Make sure your beets are room temperature before going into the next step.

Using a cheese grater great your beets one by one in a glass bowl.

Once you grate all of the beetroots, take out the insights from the roasted garlic and add it into the glass bowl where the beets are.

Add remaining ingredients such as creme fraiche or cream cheese.

Depending on the spiciness add 1 tablespoon of freshly grated horseradish.

A pinch of salt and black pepper and you’re done.

Using a fork mix all of the ingredients together and your beautiful simple and easy beetroot low carb spread is done in no time.

Enjoy and bon appétit.