Beetroot Dip

Ingredients:
2 cooked  beets (I usually take the pre-cooked packed ones)
1/2 avocado
30 g pecan nuts
1/2 dl heavy cream

3 Tbsp parsley

1 Tbsp fresh thyme
2-3 Tbsp vinegar (I used white balsamic)
herbal salt

Instructions:
Dice the beets and the avocado and throw them in a food processor together with the pecan nuts, the parsley and the thyme. Start processing; after a while, add cream and vinegar until you reach a creamy consistency.
Remove from food processor and transfer to a bowl. Add salt to your liking.