Peel roasted beets, then shred them on cheese grinder. Add crushed roasted unsalted peanuts or cashews (see on the left side in the picture), one small clove of crushed garlic (top right) and a dollop of mayonnaise (lower right). Mix. Ta-dah!*To roast beets, wrap each in aluminum foil and bake in 400F for about 45 minutes. Cool in room temperature. Cooked beets can be stored in fridge for several days.
P.S. This evening I made my first cup of my own mint tea. Divine! What took me so long???
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