Roast the beets - my favourite way is whole with just the leaves chopped off in a dutch oven with a lid for about half an hour at 400 degrees. Then you can take them out and let them cool a bit in the dutch oven with the lid still on - this makes the skins really easy to peel off and keeps all the tastiness inside.
Toss the peeled beets into a food processor (make sure they're soft enough a fork can go right into them without too much hesitation, and/or chop them up a bit if your food processor or blender has feelings) with a little bit of olive oil and blend on high until almost smooth
Crumble in the feta and lump in the cream cheese and blend on high until it's smooth and Barbie pink!
Serve at a party or to yourself at 9:30 on Saturday night! I think I might also have it for breakfast!