Preheat oven to 180ºC.
Place beetroots with 2 tbsp oil in a large bowl and toss well to coat. Season with salt and pepper. Wrap each beetroot loosely in foil, then place in a shallow ovenproof dish. Roast for 1 1/2 hours or until tender. Unwrap beetroots and cool to room temperature.
Place all ingredients including cooled roasted beetroots into TM bowl and blend 10 sec/speed 5. Scrape down and repeat if a smoother consistency is desired.