Another classic borani, but with a wonderfully different flavour palette. I like this one on the sweet side (hence the sugar), but not everyone does. If your beetroot has the stems and leaves intact, you can cook these, chop them up and mix them through the dip as well. I like to keep in some chunky bits of beetroot, as they feel better in the mouth when you chew on them. Throw in a handful of coarsely chopped walnuts as well if you feel fancy.