Preheat oven to 425° F. Pour 1 cup of salt into three piles  & create a well in each. Nestle the beet into the salt.

Bake for 1 hour. Cool & remove the skins. Roughly chop the beets & add them to a food processor.

Add water, tahini, lemon juice, garlic,  cumin, & turmeric to a food processor.

Transfer the dip to a bowl & top with fresh mint & olive oil to serve.

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