- 100 grams Parmesan cheese
- 160 grams toasted pinenuts
- 450 grams Beetroot, About 4 med sized beets
- 4 cloves garlic
- 3 tablespoons olive oil
- 2 tablespoons lemon juice, Generous Squeeze
- 10 leaves mint
- 1 teaspoon Dried Dill
- salt and pepper to taste
Wash Beetroot and wrap in foil. Roast at 200 degrees C for 1 hr till tender. Cool.
Toast Pinenuts in a dry pan tossing regularly till golden.
When beets are cool peel and chop into quarters.
Place all ingredients in bowl.
Mix sp4 for 30 sec, up to speed 8 for another minute.
Store in fridge.
Serve on grainy crackers with a wedge of Brie and a mint leaf.
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