Bear burger with roasted beetroot and guacamole

Wash the beetroots, wrap them in aluminum foil, and bake in an oven at 200 °C until tender, for about 50 minutes. Once done, let them cool, then slice them.

Mix the soft butter with the crushed garlic and chopped fresh herbs. Wrap it in foil, form a cylinder, and place it in the refrigerator for 30 minutes.

For the dip, mix the sour cream with olive oil, grated lemon zest, paprika, salt, and pepper. Set aside for the flavors to meld.