1 tbsp minced ginger root (or more, if you love ginger like me!)
juice of 1 lemon
1 tbsp water
Preheat the oven to 400F and line a baking sheet with parchment. In a bowl, toss the beets and garlic cloves in olive oil and scatter them out on the parchment. Sprinkle with sea salt and pepper, and roast for 20 minutes.
Once partially cooled, transfer the roasted beets and garlic to a food processor along with all remaining ingredients. Puree until completely smooth, pausing occasionally to scrape down the sides with a spatula.
Adjust seasoning to taste with sea salt and black pepper. If you want to add more ginger, do it now and puree again until completely smooth.