Beetroot Dip

The availability of a very good food processor in combination with leftover food from parties can (can!) result in very tasty stuff. Exactly this happened to Manuel's flatmate Maria, who thus created a gorgeous spread (or dip, or even puree) from beetroots.

Preparation time: If you have boiled potatoes, 10 minutes.
Suggested music: As we initially thought that this was a russian recipe, something from this land with the beautiful language: Vladimir Vissotski

Ingredients:

• 500 g beetroot (boiled; we buy them usually already boiled)
• 300 g potatoes (boiled)
• half a handful walnuts
• 1 small onion
• 2-3 cloves garlic
• salt & pepper
• some fresh parsley, chopped, and/or whatever herbs and spices you like

What to do:

1. Place beetroots, potatoes, walnuts, onion, and garlic in a bowl and puree using a hand-held blender.
2. Add salt and pepper to taste. Stir in parsley.