Preheat oven to 400 degrees F. Pierce beet with a fork or knife a few times and wrap in foil. Roast until tender when pierced with a knife or fork; about 45-60 minutes. Set aside until cool enough to handle. Peel by pushing skin off with thumbs while running under cool water. Cut into quarters.
Add roasted beet, chickpeas, lemon zest, lemon juice, garlic, tahini, and salt to a food processor or high speed blender. Process until relatively smooth.
While running the food processor or blender, drizzle in olive oil a tablespoon at a time until mixture is smooth. Season to taste with salt.
Serve topped with crumbled goat cheese (if desired).