Beet & Walnut Spread

I can’t get enough of beets. I love their earthy flavor, the crispy texture and especially their color. Fresh beets are the best and when we see them in Tokyo, we buy them. This weekend I had a beet in the fridge and a plan for tapas on Saturday night. But how to incorporate the beet into the tapas?
Beet and Walnut Spread
makes about 2 cups
1 large beet, cooked*, peeled, & roughly chopped
3/4 cup walnut halves
1/4 cup verjuice, or somewhat less lemon juice
10-12 fresh basil leaves
Put everything in the food processor. Blend until smooth. Season to taste with salt and pepper. Serve on toast, crackers or with vegetables.
*We usually use the pressure cooker, but you could boil, steam or roast your beet.