Roasted Beet and Walnut Dip

Ingredients for Roasted Beet and Walnut Dip

• 450g coarsely chopped roasted beets

• 80g finely chopped toasted walnuts

• 2 tablespoons chopped dill

• 2 tablespoons crème fraîche

• 1 teaspoon Sherry vinegar

• 1/2 teaspoons toasted caraway seeds, plus more for topping

• Salt

• Pepper

• Dill sprigs

• Olive oil

Process 450g coarsely chopped roasted beets, 80g finely chopped toasted walnuts, 2 tablespoons chopped dill, 2 tablespoons crème fraîche, 1 teaspoon Sherry vinegar, and 1/2 teaspoons toasted caraway seeds in a food processor until smooth; season with salt and pepper. Top with crème fraîche, more caraway seeds, and dill sprigs and drizzle with olive oil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.