Roasted beet and yogurt spread with pita. Can be done ahead. Allow time for roasting beets. Easy. You will need 2 medium sized beets, 2 cloves of unpeeled garlic, vegetable oil (or canola or olive), 1/4 cup plus 1 tablespoon walnuts or nut of your choice, 1 tablespoon of walnut or another nut oil, even olive oil if that is what you have, the juice of a lemon, and salt and pepper to taste. For finishing and serving, pita bread cut into triangles and plain Greek yogurt or Labne–more on that in a minute. First, wrap the beets and garlic cloves in aluminum foil with a bit of the vegetable oil and salt and pepper. Roast at 400 degrees until the beets are softened-about 45 minutes. Let cool and peel both beets (maybe with gloves?) and garlic. While beets and garlic are roasting, toast the nuts being careful not to burn them. Chop when cooled. Combine the beets, garlic, and 1/4 cup nuts and put into food processor or chop finely by hand if food processor is not available. Add walnut oil, salt and pepper to taste and lemon juice to your liking. To finish, spoon mixture on a flat plate and swirl in yogurt or Labne. Labne has a similar taste and texture as Greek yogurt and if you can find it, give it a try. It can be found in the refrigerator section of your grocer. It can also be found in Middle Eastern markets if you live in an area where they exist. Top with last tablespoon of chopped walnuts and drizzle with a bit more of the nut oil if you wish. Serve with pita triangles and a glass of your favorite libation.