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.
- Serves6
- CourseSide
- Prepare15 mins
- Cook-
- Total time15 mins
Ingredients
- 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
- 1/4 x 20g pack dill, fronds roughly chopped
Method
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 604kJ/ 146kcals |
---|---|
Fat | 12g |
Saturated Fat | 6.8g |
Carbohydrates | 5.7g |
Sugars | 5.3g |
Fibre | 2.2g |
Protein | 2.1g |
Salt | 0.2g |