To roast beets, heat oven to 375 degrees.

Place beets in a small baking dish and drizzle with olive oil.

Add 3 tablespoons water to bottom of dish and cover tightly with foil.

Bake until tender, about 1 to 1½ hours, turning beets after 45 minutes.

Let cool, then peel.

Using a food processor, grind walnuts, garlic and salt until very finely ground.

Scrape down sides of bowl.

Add the peeled beets, oil, yogurt, lemon juice, dill and horseradish and pulse until relatively smooth.

Taste for seasoning and add more lemon or salt, or both, if needed.

Serve with fritters, or use it as a dip for vegetables.