• 1 medium beet
  • 1 (15-oz) can white beans, rinsed and drained
  • 1 large garlic clove, unpeeled
  • Juice of 1/2 lemon (about 1/2 Tbsp)
  • 1/4 cup olive oil
  • 1 tsp salt

1. Preheat oven to 400 degrees.

2. Wash beet well; place with garlic clove on a sheet of foil. Bring up sides of foil and fold to make a packet leaving room for heat to circulate around the beet and garlic.

3. Bake for 45 minutes or until beet is tender when poked with a knife. Open packet and Allow to cool before handling.

4. Remove skin off of the garlic and the beet (I use a zip lock bag on my hand and slip the skin off so my hand doesn’t turn red – watch video here).

5. Place all the ingredients in a food processor and puree until smooth.

6. Serve.