This dip has a pungent taste, thanks to the spicy horseradish.
Preheat oven to 425 degrees. Wrap beets and garlic separately in packets of foil. Place on a baking sheet. Bake garlic until soft, about 40 minutes; continue cooking beets until tender, about 20 minutes more. Cool in packets. With paper towels, rub off beet skins; transfer beets to a food processor.
Squeeze garlic from skin into processor. Add horseradish, oil, vinegar, almonds, and sage; pulse until combined. Season with salt and pepper. Serve with pita strips.
When shopping for beets, looks for roots that are firm with smooth skin and a deep red color.