For years my cousin’s wife has been making this beet deep that is delicious. So distinctive and unique. By the way, she’s in Japan right now and is a prolific writer on organic gardening, really farming, and is quite worth the read. It’s been interesting to see her adapt to the Asian vibe coming from the midwest. Check it out here.

So here’s the recipe for your reference. (text from Popcorn Homestead)

Cut off the beet tops leaving a bit of stem. Plop the whole beet in a pan of water and boil until the cut easily with a knife. Word has it that you should not cut off the root or cut the beets in half (although I have done both) as it causes additional bleeding of the beet and flavor loss. I boiled for about 35 minutes.

Meanwhile, peel a number of garlic cloves. Most people who eat this like a fair amount of garlic, so even if you don’t use all of them you can use them later.

Drain the beets, and peel them under cold running water. The latter is especially nice if you’re peeling them right after boiling as they are quite hot. The peels should simply slide off under your fingers, and the tops should slide off or edge off easily, too. I would let them dry a little (maybe 10-15 minutes) before grating, if you can. Makes the dip a bit less soupy.

Grate the beets into a bowl. Grind the walnuts (about a 1/4 cup) and sprinkle over the grated beets. A good dollop of mayo and press in the garlic. Stir. Add mayo as you want the color and taste to change.

There are no measurements, I’m afraid. I make it to taste every time, so you just have to sample as you go. Do not use fat free mayo or olive oil or whatever without an experimental batch for yourself first. I’ve never had luck with alternatives for mayo, but you may.  I measured about 6 beets for one garlic.
Spoon into a bowl, chill (if you can) for a bit, and serve with crackers or bread.