Photo: Chris Welner Ingredients:
1¼ Cup mixed nuts (any mix except with peanuts)
½ Cup mixed seeds (suggested: pumpkin and sunflower)
2 Cups beets, peeled and roughly cut into chunks
0-75 ml. lemon juice
30 ml. olive oil
1 small clove garlic
Salt and pepper to taste
6 oz. chèvre
4 sprigs dill
1 long english cucumber, sliced
Directions:
Blend nuts in a food processor.
Mix until chopped finely (as smooth as possible).
Texture should be almost buttery.
Set nut mixture aside.
Place raw beet, lemon juice, olive oil and garlic into food processor and process until very, very fine.
Add more lemon juice if you want it smoother.
Combine the beet mixture and nut mixture together with clean hands or a spatula and season to taste.
Serve with chèvre and garnish with dill; serve with cucumbers.
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