Spread with beetroot and nuts

Ingredients:
40 g walnuts
130 g Machland beetroot cubes (sliced)
1 clove of garlic
salt
150 g sour cream / Greek yoghurt
ca. 20 g walnuts for garnish, herbs

Procedure:
Blend the nuts and pour into a taller bowl. Mix the beetroot and add to the nuts in a larger bowl. Finely chop the garlic and add to the beetroot mixture. Then add sour cream (or Greek yogurt), lightly salt and pepper, stir and serve. The spread is excellent with rye bread. It looks beautiful when sprinkled with coarsely chopped nuts and a few fresh herbs at the end.