• Preheat oven to 400 degrees
• Peel the skin off 1/2 of a beetroot and wrap it in foil. Bake it at 400 degrees for 40 minutes.
• Also, the red bell peppers can be baked simultaneously. Place bell peppers on a foil-lined baking tray and bake 20 minutes at 400 degrees. Then, take tray out, flip red bell peppers over and bake for another 20 minutes at 400 degrees.
• Remove the red bell peppers from the oven, cover them with foil and set aside. Remove the beet and let cool until it an be peeled and handled.
• Meanwhile, peel and chop the onion and ginger. Ass them to a pan with olive oil and saute the onion and ginger for about 10-15 minutes, over medium heat. Stir often so they don't burn.
• When red bell peppers are cool, remove foil. Then peel off the skin, pull out the stem and seeds (should come out very easily) and place the fleshy part of the bell peppers in a blender.
• Also to the blender add in the roasted beet as well as the sauteed onion, ginger, tomato paste, cilantro, garam masala, lime juice, salt and pepper. Blend until smooth.
• Scoop from the blender into a bowl.

OPTIONAL: If serving this dip for Halloween

• Make the egg "eyeballs" by slicing the eggs into halves. Then scoop out a small bit of the yolk and place a slice of green serrano pepper into the yolk, top with a small piece of black olive and voila - an eyeball!
• Take a knife and run it through the roasted red pepper and beet dip and run it through the egg white and yolk to make that "bloodshot" look.
• Place egg eyeballs into the dip. While I only used two to give the illusion of a face, please feel free to use as many as you'd like.
• Serve with Ccrackers, pita chips, and/or vegetable crudites.