4 large or 6 medium beets, roasted

1 can chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas

2 tablespoons minced flat-leaf parsley

4 anchovy fillets, soaked in milk or water for 15 minutes, drained, rinsed and dried on paper towels

1 to 2 small or medium garlic cloves (to taste), peeled, green shoot removed

1 tablespoon red wine vinegar or sherry vinegar (more to taste)

1 tablespoon fresh lemon juice

1/4 cup extra virgin olive oil

Freshly ground pepper to taste