Use enough olive oil to achieve a consistency you like–a version I made with no olive oil was fine, though not as creamy.
1 lb cooked beets, (peeled), coarsely chopped
2 cloves garlic, peeled, coarsely chopped
1/2 c fresh cilantro (or basil, parsley…)
1 T balsamic vinegar
1/3 c toasted sunflower seeds or toasted walnuts
salt and pepper, to taste
1/4 c extra-virgin olive oil, or to taste
1. Put all ingredients except olive oil in a food processor and pulse to a coarse purée. With the motor running, add olive oil slowly until it takes on a texture you like. If storing in the fridge for a few days, cover with a thin layer of olive oil.