Wash the beets and place into a roasting pan with a glug of neutral oil, 1/4 cup of water, and pinch of salt. Cover and bake until the beets are tender when pierced with a pairing knife (about 30 minutes).
While the beets roast, toast the walnuts and coriander seed in the oven until fragrant (about 7 minutes)
Remove the beets from the oven and let cool to the touch then rub the skins off with a kitchen or paper towel
In a food processor, blend the beets, walnuts, coriander, scallions, lemon zest, juice, olive oil, honey, and big pinch of salt