Photo by Danny Kim
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
Preparation
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.
Recipe notes
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