Roasted Beet and Walnut Dip

Type O friendly, super-tasty and beautifully fuschia!  Thanks again, Gord!

Walnuts, 1 cup
Beets, 1 pound, trimmed and roasted (or boiled), peeled, cut in large chunks
Olive oil, 1/2 cup
Tahini, 2 Tbsp
Water 1/4 cup
Lemon juice, 2 Tbsp
Garlic, 1/2 clove, mashed with salt

In a food processor, chop walnuts coarsely.  Add beets and pulse to a rough paste.  Add the rest and process to a desirable consistency.  Can use as a vegetable dip or serve with healthier chips or crackers (e.g. Ryvita).  You can also use it as a condiment with any plated meal.