You can either buy peeled and steamed beets at Trader Joes (this is an amazing time saver) or you can roast the beet yourself. If you are roasting the beets yourself, do this first. Slice the leaves off the beet, and then slice the beet in half. Place the beet on aluminum foil drizzle olive oil over the top, and then wrap it up in the foil. Place in the oven to roast for 40-50 minutes, until soft.

Then, roast the garlic. Cut the root end off the garlic, exposing the cloves of garlic. Place in the center of two layers of aluminum foil, and drizzle 1 tablespoon of olive oil over. Fold the foil up around the garlic, and place it in the oven at 350 degrees for 40 minutes. Then remove from the oven and let cool.

Next, prepare the ranch dressing. Run the garlic through a garlic press. Then place it in a bowl, and mash it with a fork to really break it up. You don't want the dressing to have chunky garlic. Then add the all of the remaining ingredients and whisk.

To prepare the roasted garlic and beet crema, combine ½ cup of the ranch dressing, the roasted garlic, beet, sour cream, and heavy cream in a blender. You can add additional buttermilk to thin the crema if necessary. I did find that a blender was more effective than a food processor for this task.

You can store the roasted garlic and beet crema and the ranch dressing in the fridge for 5-7 days.