Preheat oven to 400°F Toss beets with olive oil, salt, and pepper. Roast for about 30 minutes. Remove and blend in a high powered food processor with water and lemon zest until a purée is formed.
Pour puree into a serving dish.
Toast pine nuts in a dry skillet for 2 minutes or until just starting to turn golden. Top the spread with pine nuts, yogurt, and an extra drizzle of olive oil. Serve with your favorite crackers or veggies to dip.