Preheat oven to 350 degrees F (180 degrees C).
Place Beet (3) in a covered baking dish with a quarter inch of water. Bake for forty-five to fifty minutes or until beets are fork tender. Let cool slightly once cooked.
Let the Cashew Nuts (2 cup) soak in water for three hours. After done, in a food processor combine beets, cashews, Garlic (1 clove), Extra-Virgin Olive Oil (1/4 cup), Lemon (1), Sea Salt (1/2 teaspoon) and Ground Black Pepper (to taste). Blend until smooth or desired consistency. Store in an airtight container for up to a week.