Preheat the oven to 200°C.
Top and tail the beetroot then wrap in tin foil. Place the wrapped beetroot on a baking sheet and cook for about 25 minutes until tender (you can test using a knife).
Remove the cooked beetroot from the oven and remove the tin foil. Once cooled a little, rub off the skin and leave to cool completely. Once cool, chop the beetroot and add to a food processor with the remaining ingredients and blitz until smooth. Season to taste.
Spread the beetroot houmous over the Ryvita.