When using raw beets, cut off the green part and peel the beet, onion, and garlic. Cut them into quarters or thick slices. Put everything into a baking tray lined with baking paper, then drizzle with olive oil. Sprinkle with rosemary, salt, and pepper, and roast in the oven at 400ºF/200ºC for 30-40 minutes, depending on their size.

Flip the vegetables halfway through the cooking time to ensure even roasting.

Place the vegetable on the baking tray lined with baking paper and drizzle with olive oil. Sprinkle with rosemary, salt and pepper and roast in the oven at 400ºF/200ºC for 30-40 minutes (based on the size), flipping halfway.

Place the roasted vegetables in a high-speed blender with the vegetable broth and lemon juice. Adjust the amount of broth to achieve your desired thickness. Puree until the sauce is smooth and has perfect consistency.