In a non-stick pan over medium heat combine onion, beet, and 1 tablespoon of the olive oil. Sauté until the onion and beets are browned, this will take 15-25 minutes. Stir them every so often, and add in a little water to deglaze the pan if necessary.

While the beet mixture is cooking, get the rest of the ingredients ready in the food processor.

Once the onions and beets are browned, let them cool a bit before adding to the food processor. If you want to speed this up, spread the mixture out over a dinner plate and place in the freezer for a few minutes.

Add the cooled beet mixture to the food processor and blend together until everything is smooth. This can take a bit of time, depending on your food processor. Give the dip a try and adjust to suit your taste. If you want to adjust the texture of the dip, you can add water or more olive oil.

Serve immediately or store in the fridge for a few days.