Beets with Spiced Walnut Paste

• 6 small beetroot / beets, boiled and peeled (about 360 g / 12 oz)
• 120

Cut each beet in half. Scoop out a small hollow in the cut side of each half.

Mix the walnut paste with the water. The sauce should be stiff enough to hold together without running, but not too solid. Add more water if necessary. Spoon the paste into the hollow in each beet half, spreading it evenly. Arrange on a serving dish and serve cool or at room temperature.