Beetroot, horseradish & dill dip
With a flavour as bold as its hue, this dip adds real party pizzazz. Plant-based crème fraîche or yogurt alternative makes it vegan.
- Prepare15 mins
- Total time15 mins
- 20g walnuts
- 1 tsp caraway seeds
- 330g pouch fresh cooked beetroot
- 4 tbsp crème fraîche (or plant-based crème fraîche or yogurt alternative for a vegan dip)
- 1 tbsp grated horseradish (or jarred hot horseradish)
- 1 tbsp balsamic vinegar
- ¼ x 20g pack dill, fronds roughly chopped
Toast the walnuts in a nonstick frying pan for 2-3 minutes. Tip onto a board and roughly chop; set aside. Return the pan to the heat and add the caraway seeds; toast for 1-2 minutes until fragrant, then tip into a food processor (or use a bowl and stick blender). Add the fresh cooked beetroot, crème fraîche, horseradish, balsamic vinegar and the roughly chopped fronds of dill. Whizz until smooth; season. Serve topped with the toasted walnuts and more roughly chopped dill fronds.
Typical values per serving when made using specific products in recipe