1`. Preheat the oven to 425 degrees Fahrenheit.

2. Pour the 1 cup salt into a large pile on a baking sheet and create a well in the middle. Place the beet in the well of salt and sprinkle some of the salt on top. Roast until a paring knife can easily pierce the beet, about 1 hour. When the beet is cool enough to handle, peel the skin by rubbing with your hand, then roughly chop.

3. Combine the beet, water, tahini, lemon juice, garlic, and remaining 1.5 teaspoons salt in a food processor and blend until smooth.

4. Transfer the dip to a bowl. Top with the walnuts, mint, and a drizzle of olive oil(if using).