Preheat Oven: Preheat oven to 425°F. Line a baking sheet with parchment paper.

Prep Vegetables: Cut beets, red bell pepper, carrots, and red onion. Spread on the baking sheet. Drizzle with 2 tablespoons olive oil, then season with 0.5 teaspoons salt and 0.3 teaspoons black pepper.

Roast Vegetables: Roast in the oven for 30 minutes

or until vegetables are fork-tender and slightly caramelized at the edges.

Blend: Transfer roasted vegetables to a food processor. Add 0.5 cups plant-based yogurt (Siggi's plant-based coconut yogurt recommended), remaining 2 tablespoons olive oil, 1 tablespoons fresh lemon juice, 0.5 teaspoons garlic powder (or 1 tsp fresh garlic), 0.5 teaspoons salt, and 0.3 teaspoons black pepper. Blend until completely smooth.

Serve: Serve as a dip with crackers or baguette, spread on toast, spoon over a bowl or salad, or thin with pasta water and toss as a pasta sauce.