3 large beets
5-6 ounces French or Bulgarian feta
juice of half a lemon , zest of 1 lemon
1 tablespoon extra virgin olive oil, extra for serving
1-2 small garlic cloves, worked into a paste with a mortar and pestle
salt and pepper to taste
crudité: a selection of the most vibrant, gorgeous vegetables in season!  For example, a mix of quartered pink and purple radishes, thinly sliced watermelon radishes, blanched sugar snap peas, green beans or yellow wax beans, heirloom cherry tomatoes, endive leaves, sliced orange and purple carrots etc.

Wrap beets in aluminum foil and roast them at 425 for 35-45 minutes until soft.  Allow to cool, rub off skin.  Cut beets into chunks and place in a food processor with remaining ingredients and puree in a food processor and blend until smooth. Serve dip with seasonal crudité and enjoy!