1-First Step: Prepare the beetroots by washing, roasting or boiling until tender (about 40-50 minutes for roasting at 200°C or 30-35 minutes boiling), then allow to cool and peel.

2-Second Step: Chop the cooked beetroots into small chunks for easier blending and to achieve a smooth consistency.

3-Third Step: Combine beetroot chunks, Greek yogurt, olive oil, minced garlic, and lemon juice in a food processor.

4-Fourth Step: Blend until smooth, pausing to scrape down the sides to ensure even mixing.

5-Fifth Step: Season with salt and pepper to taste, then blend again briefly to incorporate seasoning.

6-Sixth Step: Taste and adjust lemon juice or garlic based on preference and dietary requirements.

7-Seventh Step: Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to let flavors meld.

8-Final Step: Serve chilled with fresh vegetables, gluten-free crackers, or bread; for vegan diets, substitute with appropriate plant-based options keeping presentation appealing.