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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.