Beetroot cream dip with crackers, gluten free

Ingredients

• 450 g Beetroots
• 1 tsp Olive oil
• 1 tsp Lemon juice
• 1 tsp Pistachio nuts
• 12 pcs Crackers, multi-grain

Method

1. Wash the beets and put them on a baking sheet on a baking pan.
2. Bake the whole beets for 20 minutes at 200°C.
3. After cooling, peel the beets carefully.
4. Put the beets into a serving bowl and purée them with a fork.
5. Optionally, you can use the blender for this, just try to keep a lumpy consistency.
6. Chop the pistachios with a knife and season the cream with it.
7. Serve it with toasted crackers.