Trim off the beet greens and save for another use. Scrub the beets well and put into a medium pot covered by several inches of water. Set over high heat and bring to a boil. Drop the heat a touch until the beets cook at a medium boil until tender enough that you can easily slide a paring knife into the center. You don't want any "crunch" to your beets. The time will vary depending on how big the beets are and how rapid the boil. Use a slotted spoon to remove the beets from the cooking water (don't toss the water, you will need it).

When the beets are cool enough to touch, use your hands to slip the skins off of them, discard. Beet juice stains, so watch your clothing. It helps to do this step under running water to avoid staining your hands. .

Cut the beets into quarters and put into the bowl of a food processor fitted with a metal blade. Add 1 tablespoon water, the almonds, olive oil, lemon juice, garlic, salt. Turn on the processor and let it run until the beets turn into a fine puree. If it seems too thick, add another tablespoon or 2 of water and puree again. Taste it and add more salt and lemon if needed.