Beetroot Spread

Ingredients

• 30 g pine nuts (2 tbsp)
• 6 sprigs Thyme
• 250 g cooked beetroot tubers (pre-cooked, vacuum packed)
• 1 tsp lemon juice
• 150 g goat fresh cheese
• 2 tbsp olive oil
• Salt
• Pepper

Instructions

1. 1.

   Toast the pine nuts in a hot pan without fat over medium heat. Let them cool for about 5 minutes. Meanwhile, wash and pat dry the thyme; pluck the leaves from 2–3 stems and finely chop.

2. 2.

   Cut the beetroot into small pieces and blend with lemon juice, goat fresh cheese, 1 tbsp olive oil and the toasted pine nuts until smooth.

3. 3.

   Fold in the chopped thyme and season everything with salt and pepper. Drizzle the remaining olive oil over the spread and garnish with thyme sprigs.