Beetroot and walnut dip

This is an easy to make dip or spread that goes really well with fresh bread, crackers or potatoes. Make sure to use gloves while you peel and dice the beets to avoid staining your hands or...rough it up!

Ingredients
- 2 cups beetroots, peeled and diced
- 1 cup walnuts
- 2 garlic cloves
- 3-4 Tablespoons freshly squeezed lemon juice
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon cumin
- sea salt and freshly ground pepper, to taste

Place the diced beetroots in a saucepan, cover with water and bring to a boil. Lower the heat and simmer until a fork easily pierces the beets (about 40 minutes). Remove from heat and allow to cool. Meanwhile, place the walnuts on a sheet pan and lightly toast them in the oven at 350 F (for about 3-4 minutes, until they develop a slightly golden color and a beautiful fragrance, keeping an eye on them as they burn easily). Alternately, you can toast the walnuts on the stove top in a non stick frying pan, on low heat.
Drain the beets, reserving some of their boiling water, and place them in a food processor or blender together with the walnuts, garlic, lemon juice and seasonings and blend until smooth, adding a little bit of the beets' cooking water at a time, as needed, to obtain a creamy consistency. Taste and adjust the seasonings. Enjoy!