7 Layer Dip

Layer 1: Zesty Beet Puree
1 * For perfectly roasted beets, wash, cut off ends, and wrap in aluminum foil. Bake at 350 F for 1 hour to 1 hour 30 minutes, or until they give with a pinch. Let them cool completely before using.
2 Combine all the ingredients in a food processor and blend until smooth.
3 Spread the seasoned beet puree evenly into the bottom of a cake pan or glass bowl.
Layer 2: Salsa Verde
5 Without disturbing the beet puree below, carefully spoon the salsa verde as the 2nd layer in the dish.
Layer 3: Seasoned Lettuce
7 Massage the oil, salt, and lemon juice into the shredded lettuce.
8 Carefully lay this in an even layer over the salsa verde.
Layer 4: Coconut Milk Sour Cream
10 Using either a food processor, hand mixer, or whisk, incorporate the chilled coconut milk solids, water, lemon juice, and salt together until an even consistency forms.
11 Carefully layer it over the lettuce in one even layer.
12 Note: the coconut milk sour cream will thicken the longer it sets in the refrigerator. I especially recommend you make this step one day in advance.
Layer 5: Black Olives
14 After the olives are thoroughly drained, sprinkle them over the coconut milk sour cream.
Layer 6: Guacamole
16 Carefully spread the guacamole over the black olives.
Layer 7: Pico de Gallo
18 Stir all the ingredients together, drain, then spoon over the very top of the dip.