Roasted Beet and Nuts Pate
3 large beets
1 or 2 large cloves of garlic minced
juice of 2 lemons
1/4 cup olive oil
1 cup nuts (I used blanched almond and cashews no salt)
1/4 tsp salt (more to taste if you want)
1/8 tsp ground pepper
2 tablespoons fresh chopped dill
250 g tub of cream cheese (or goat cheese) - softened
1 cucumber sliced
Wash the beets. Roast the beets in the oven at 350'C for one hour. Remove from oven and remove outside peel. Let cool in fridge for a few hours or overnight.
Using a food processor, grind nuts until coarsely pureed. Place in a medium size bowl and set aside. Cut beets into large chunks. Using a food processor, coarsely puree the beets, lemon juice, olive oil, salt, pepper and dill. Mix the beet mixture into the nuts.
In a serving dish, place the softened cream cheese and smooth down. Place the beet and nut mixture on top of the cream cheese and gently even out. Place sprigs of dill for garnish.