Wrap a beet and an unpeeled garlic clove loosely in foil. Roast at 400°F for 45 minutes or until beet is tender. Remove skin from beet and garlic. (Or use 5 canned beets and a raw garlic clove.)
In a food processor, puree beets and garlic with 15 oz. canned white beans (rinse and drain them first to remove some of the sodium), the juice of 1/2 lemon, 1/4 cup olive oil, and 1 tsp. salt.