1 pound beets
1 garlic clove, crushed
1/4 cup ounces almonds
1/4 cup grated parmesan cheese
sea salt
1/4 cup plus a tablespoon extra virgin olive oil
Scrub and trim the tops from the beets and roast them in a foil-covered pan at 400ºF/200ºC until fork tender, about 1 hour. Peel and roughly chop. Run them in a food processor or blender with the garlic, almonds, grated parmesan and sea salt. With the blender running, gradually add the olive oil. Keep refrigerated. Serve on pasta.
