Roasted Beet and Walnut Dip

Roasted Beet and Walnut Dip
Servings: 2

Ingredients

  • 1 pound coarsely chopped roasted beets
  • 1/2 cup finely chopped toasted walnuts
  • 2 tablespoons chopped dill
  • 2 tablespoons crème fraîche
  • 1 teaspoon Sherry vinegar
  • 1/2 teaspoon toasted caraway seeds, plus more for topping
  • Salt
  • Pepper
  • Dill sprigs
  • Olive oil

Instructions

  1. Process 1 pound coarsely chopped roasted beets, 1/2 cup finely chopped toasted walnuts, 2 tablespoons chopped dill, 2 tablespoons crème fraîche, 1 teaspoon Sherry vinegar, and 1/2 teaspoon 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.

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