Mix in the cooked grated beets, spices and lemon juice and allow to cook on medium-low for about 10 minutes. Allow to cool. Serve as prepared or process in a food processor or blender for a smooth consistency. Keep refrigerated until ready to serve.
Instead of plain water, save 1 cup for beet water when you are boiling your beets. For a more tangy dip, instead of water add pickling brine from dill pickles, but skip the lemon juice.