Step 1

Combine walnuts and garlic in a food processor. Pulse using on/off turns until finely chopped.

Step 2

Add beets and lemon juice, and pulse until all ingredients are incorporated and finely chopped.

Step 3

Add 3 tablespoons oil and ¼ teaspoon salt and process until a chunky paste forms, occasionally scraping down the sides of the bowl.

Step 4

For a thinner consistency, add additional oil by teaspoonfuls. Taste and season with more salt, if desired. Transfer to a small bowl. Garnish with parsley.

Step 5

To toast walnuts, place on a parchment-lined sheet pan and cook for about 8 minutes at 350°F. They will turn a light golden brown. Don’t keep toasted nuts for too long, because the heated fats turn rancid more quickly than raw nuts.