• Heat oven to 450°F (230°C)

To make the aioli

• Make the aioli by combining the mayo, lime juice, garlic and chopped cilantro. Put into the fridge to chill.

To make the roasted beets.

• Peel each beet and cut into thick slices. Stack the slices and cut into thick sticks.
• Place on a baking sheet and drizzle with olive oil. Toss to coat.
• Combine the salt, pepper and rosemary in a small bowl. Dust the beet sticks with the salt-rosemary mixture (you might have salt left over-don't oversalt!)
• Place in the hot oven on the middle rack for 20 minutes or until done to your liking. Serve with aioli.