Peel the beetroot and dice into cubes. Put them in an aluminum foil, season with 2 tbs olive oil and salt and seal tightly. Roast in a preheated oven to 200° C for about 30 minutes.

Peel the onion and the garlic and finely chop them. Heat the rest of the olive oil in a pot and steam the onion and the garlic for about 2-3 minutes.

Add the beetroot and pour the orange juice and the broth. Let it simmer on low heat for about 15 minutes.

Blend until smooth. Season with lime juice and freshly grounded black pepper.