Roasted Beet & walnut dip
- 1 pound roasted beets, coarsely chopped
- ½ cup walnuts, toasted, finely chopped
- 2 tablespoons chopped dill, plus sprigs for serving
- 2 tablespoons crème fraiche, plus more for serving
- 1 teaspoon Sherry vinegar
- ½ teaspoons caraway seeds, toasted
- Salt and ground black pepper
- Olive oil (for serving)
Combine beets, walnuts, dill, crème fraiche, vinegar and caraway seeds in food processor and process until smooth. Season with salt and pepper. Transfer to a serving bowl and top with crème fraiche, dill sprigs, and drizzle with olive oil.