Beet and Walnut Puree

From the foodie/travel show Spain - On the Road Again. For easy prep, you can purchase the cooked beets sealed in a vacuum-packed bag, but roasting gives them better flavour (and a drier texture). Great with pita chips.

• Ready In: 15 mins
• Yields: 3 cups, approximately

Ingredients

• 1  cup walnuts
• 1  lb beets, trimmed, boiled or 1  lb  roasted peeled, and cut into large chunks 1/2 cup olive oil
• 1⁄4 cup water
• 2  tablespoons tahini
• 1 -2  tablespoon lemon juice (to taste)
•  kosher salt

Directions

1. Pulse the walnuts in a food processor until coarsely chopped. Add the beets and pulse until a rough paste forms. Add the olive oil, water, and tahini and pulse a few times, just until combined. Add lemon juice and salt to taste.