Roasted Beet Baba Ghanoush

Think I might roast the garlic next time as well, but:

2-3 beets (about 1-pound)
Olive Oil for drizzling
2 tablespoons lemon juice
1 tablespoon peanut butter (or tahini for those not allergic like myself)
1 garlic clove, finely grated or minced
Kosher salt and freshly ground black pepper to taste
Optional crushed red pepper flakes
flatbreads or pita bread (for serving)

Preheat oven to 400°F.  Cut tops and roots off beets, no need to peel yet, skins come off much easier after roasting. Drizzle with oil and cook, covered, for 50-60 minutes, or until a fork pierces them easily.

Cool slightly and peel skins off with a pairing knife (use food service gloves to avoid staining your skin if using red beets). Alternatively, you can halve beets and scoop out the flesh with a spoon, leaving the skins behind.

Put beets, lemon juice, peanut butter, garlic, salt, pepper and red pepper flakes in a food processor and process until smooth. Transfer to a serving bowl (glass is recommended, red beets will stain plastics and wood) and drizzle baba ghanoush with olive oil and top as desired. Serve with flatbreads or pita bread, with fresh vegetables, with crackers, as a sandwich spread, or as part of a relish tray.