Last fall I bought a supply of storage vegetables – carrots, potatoes, and beets – from the CSA. Most of that has been eaten up by now, but I still have a few beets left. I used some of them the other day to make beet spread, a favorite treat in my household. It makes a nice snack spread on crackers and is also tasty as a sandwich spread.
- ¼ cup walnuts
- 1-2 garlic cloves, peeled
- juice of 1 lemon
- 3 tablespoons olive oil
- 8 oz. beets, peeled and diced
- salt to taste
Pulse walnuts and garlic in a food processor until finely chopped. Add the beets and lemon juice and pulse to finely chop. Add the olive oil and salt and process to a chunky paste. Add more oil if needed. Taste and adjust salt.
Local analysis of the beet spread I made this week:
Local – beets from the CSA, garlic from my garden
Nonlocal – walnuts, lemon juice, olive oil, salt