Waitrose and Partners
Beetroot, horseradish & dill dip

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.

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Gluten freeVeganVegetarian
  • 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
  • ¼ x 20g pack dill, fronds roughly chopped

Method

  1. 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

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