Chop the beetroot into small dice, set aside in a medium bowl.
In a food processor blitz the butter beans with the garlic, chives, and olive oil. Season to taste with sea salt & freshly ground black pepper.
Transfer into the bowl with the beetroot and gently fold through to mix. Spoon into a serving bowl, drizzle with a little extra olive oil and garnish with a few snipped chives. Serve as a dip with pitta crisps, or part of a salad lunch spread.