Beet spread
Ingredients
3
small red beets
a handful of walnuts or cashews
2
garlic cloves
3
sprigs of thyme
6-8
sage leaves
2 dl
grated parmesan cheese
extra virgin olive oil
salt and freshly grind black pepper
Recipe
Make the spread:
Roast the beets in the oven until soft. Peel once cooked and chop them a few times. Place in a tall mixing bowl suitable for a handheld blender. Add the nuts, garlic, herbs, and olive oil. Using the hand held mixer, grind to a smooth paste. Add the parmesan and season with salt and pepper. Add oil to your taste and so that you get the right consistency. Serve with freshly baked sourdough bread.