This beautiful and nutritious beet spread works on bread or as a dip for crackers and vegetables. The balance of garlic and sweet beets is truly wonderful.
4 large beets
3 large cloves of garlic, finely chopped
1/2 shallot finely chopped
1/4 cup mayonnaise
1 teaspoon sea salt
cracked black pepper
1 tablespoon fresh dill, chopped
1 teaspoon chopped chives
Cook beets. You can slow roast the beets using your favourite method for maximum flavour. However if you’re in a bit of a hurry boiled beets work well, too. To boil, simply halve the beets and simmer in a large pot over medium/high heat until the beets are fork-tender.
Cut beets into halves and place into a large pot filled with water. Simmer over medium/high heat until beets are fork-tender. Remove the beets and allow them to cool before peeling.
Grate the cooled beets into a bowl and add the scallion, garlic, mayonnaise, and dill. Mix to combine and add salt and pepper to taste. Serve spread over thick slices of crusty bread and top with sliced avocado and cherry tomatoes along with a with a plate of small fish like herring, sardines or anchovies. Or serve it as a dip with a sprinkle of feta cheese on top.