Preheat oven to 220°C. Place beet and carrot sticks on a lined baking sheet and add olive oil, salt and thyme. Make sure all of the beet sticks are covered in olive oil and salt. Bake for 20 minutes.
Meanwhile add all of the ingredients for the horseradish dip into a blender and blend until smooth. Serve the dip alongside the veggie chips.
Recipe by at https://fannythefoodie.com/2018/02/20/3661/