3/4 lb small beets 1 small garlic bulb, 1/4 inch sliced off the top 2 tbsp drained prepared horseradish 1 tbsp olive oil 1 tbsp red wine vinegar 1/4 cup whole almonds, toasted (omit if you're worried about the fat) 1/8 tsp dried sage Salt and pepper
Preheat oven to 425. Wrap beets and garlic separately in packets of foil. Place on a baking sheet. Bake garlic until soft, about 40 minutes; continue cooking beets until tender, about 20 minutes more. Cool in packets. With paper towels, rub off beet skins; transfer beets to a food processor.
Squeeze garlic from skin into processor. Add horseradish, oil, vinegar, almonds (if using) and sage; pulse until combined. Season with salt and pepper. Serve with pita chips (I think this would be excellent on rice cakes!).