When I went to dinner at Messa Restaurant in Tel Aviv, I could not get enough of their beet spread. It was super smooth and airy, sweet and earthy so I made a version of this Walnut Beet Caviar Spread recipe when I returned home and one taste makes me feel like I am back at Messa again.
2tablespoonsfreshly squeezed lemon juiceplus more as needed
2/3cup roughly chopped toasted walnutsplus more for garnish
Fresh thyme leavesfor garnish
Extra-virgin olive oilfor garnish
Instructions
Roast The Beets: Heat the oven to 400°F with a rack in the center. Puncture the beets with a fork a few times, and roast for an hour, or until the beets are completely tender when you test by cutting into the center with a knife.
Puree The Mixture: When the beets are cooked and cool enough to peel, remove the skins and chop into cubes. Place in a food processor with the dates, garlic, and walnuts. Purée until the texture is really smooth. Stir in the lemon juice and salt. Taste and adjust seasoning as desired. Serve garnished with thyme and walnuts and a drizzle of olive oil.