While most dips like this use roasted beets, this one leaves them raw. After a few minutes of chopping, all the ingredients go into the food processor, so you can have this appetizer on the table quickly.
For the shopping list
beets, roughly the size of tennis balls
lemon, zest and juice
pieces flat leaf parsley, leaves and stems
From the kitchen
Toast the walnuts in a 350F oven for about 10 minutes. Let cool a few minutes, then process with the garlic until the mix looks like breadcrumbs.
Scrub the beets, trim off the root and stem ends, and cut into small pieces roughly 1/2" thick.
Combine with the other ingredients in a food processor and pulse until finely chopped to a uniform texture. Taste and add salt if needed.
Serve with vegetables (cucumbers, carrots, red peppers), tortilla, chips, or pita bread for dipping.