To steam your beetroots, thoroughly wash the beets, trim the stems, and place them whole in a steamer basket above a small amount of boiling water; cover and steam until tender when pierced with a knife, which usually takes around 30 minutes for small to medium beets and up to 50 minutes for large ones; once cooked, let them cool slightly before peeling and cutting as desired.

In a large saucepan, heat the oil over medium heat. Sauté your onion and garlic for 6-8 minutes.

Add the oregano, thyme, balsamic vinegar and continue to cook until mostly reduced, around 5 minutes.

Stir in your steamed beetroot, and broth. Allow to simmer for a couple of minutes, then remove from heat and allow it to cool.

Transfer this mixture into your high-speed blender then add sea salt and pepper to taste.

Blend until smooth.

Keep refrigerated for up to 2 weeks.