Preheat oven to 200°C, and arrange the beetroot in a roasting dish. Add the coconut oil, and as it melts, spoon it over the beetroot. Bake for an hour, stirring every 15 minutes. Remove from the oven and cool for ten minutes, then pop them into a food processor with the olive oil, water, ACV, lemon, garlic and salt. Blend until a thick paste forms. Add more olive oil if needed. Serve with fresh vegetable sticks.