1. To roast beet: Preheat oven to 400° F. Scrub beet with a vegetable brush under running water. Cut off top and bottom, rub with olive oil and wrap in foil. Roast until tender enough to insert a fork (approximately 40-50 minutes, depending on the size of the beet). Let cool, then peel.
To boil a beet, place beet in a stock pot and fill pot with water until covered by a few inches. Bring to a boil then simmer until tender enough to insert a fork (approximately 40-50 minutes, depending on the size of the beet). Let cool, then peel under running water.
Shortcut: purchase beets that are already cooked, peeled, and ready to eat.
2. Quarter the cooked, peeled beet and add to a food processor along with the remaining ingredients; blend until smooth. Adjust lemon juice, olive oil and salt to taste. Thin with a small amount of water, if a thinner consistency is desired.
3. Serve with colorful vegetables and whole grain crackers.
