Raw Beets: A Jewel of the Harvest
- 200 grams of beets (one big one is plenty)
- 100 grams of a flavourful hard cheese; I love piave vecchio, but when I make two of these, I use two different cheeses like a piave and a parmesan or a pecorino
- 100 grams toasted nuts; I love the pine nuts, but use walnuts when I do two for one of the pestos
- garlic, to taste; I love garlic, so would use 2 big ones for a large beet
- 50 grams of extra virgin olive oil
- 5Â grams of salt (add more when finished, to taste; very dependent upon the salt content of the cheese)
- place all ingredients into the TM Bowl
- pulse 2-3 times for a second or less than a second each time, until desired consistency
- season to taste
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