Preheat your oven to 400°F. Wrap your beets in foil and roast them on a baking sheet for about 1 hour, until tender.

Drizzle olive oil in a pot over medium heat. Add diced onion and minced garlic, sautéing for about 5 minutes until fragrant.

Peel and chop the roasted beets. Add them to the pot with vegetable broth. Bring to a boil, then simmer for 10 minutes.

Stir in fresh spinach and allow to wilt for 2-3 minutes until the color contrasts beautifully.

Remove from heat and stir in coconut milk. Use an immersion blender to blend until smooth.

Finish by squeezing lemon juice and seasoning with salt and pepper. Serve warm.