Beetroot with Greek skordalia sauce

1. Preheat the oven to 200° C / 400° F. Cut off beetroots stalks, clean the beetroots, peel them and cut into similar size pieces. I chopped mine into quarters. 2. IF YOU PREFER ROAST GARLIC: Take a whole bulb of garlic, chop 1 cm off the top to expose the flesh of individual cloves. Drizzle exposed cloves with 1 tbsp of olive oil, let the oil sink into the cloves and wrap the bulb in a piece of kitchen foil. Put it into the oven with the beets for about 40-60 min (depending on the size of the bulb). Check up on it in about 40 mins, garlic is ready when the cloves are very soft. 3. Coat beetroots with 1 tbsp of olive oil, sprinkle with a little salt and pepper and transfer into a roasting tin. Roast for about 45-60 min (depending on the size of your pieces) turning them twice during roasting. Beets are ready when their flesh can be pierced easily. 4. Gently dry roast almond flakes on a dry skillet, stir them often as they burn very easily. You want them to turn golden not brown. 5. Blend roasted almond flakes, garlic (raw or roasted*), salt and lemon juice using a hand blender and about 50 ml water. While blending trickle in olive oil to emulsify the mixture. Season with white pepper. Traditionally, this sauce is pretty thick, like a dip, but you can always thin it with a bit more water if you prefer.