Roasted Beet & Walnut Dip
Created by Bon AppetitServes: 2 – 4 • Course: Appetizers & Soups • Diet: Vegetarian • Season(s): Summer, Fall, Winter
Ingredients
- 1 pound beets
- 1/2 cup walnuts, toasted & finely chopped
- 2 teaspoons dill, chopped
- 2 teaspoons creme fraiche
- 1 teaspoon sherry vinegar
- 1/2 teaspoon caraway seeds
- salt and pepper
- olive oil
Instructions
Preheat the oven to 400° F. Trim and peel the beets and cut them into large chunks. Place the beets on a rimmed baking sheet and toss with a drizzle of olive oil. Roast for 30-40 minutes, until fork-tender. Remove baking sheet from the oven and allow beets to cool.
Add the cooled beets, chopped walnuts, dill, creme fraiche, vinegar and caraway seeds to a food processor and process until smooth. Season with salt and pepper. To serve, drizzle the top of the dip with some olive oil and garnish it with a sprig of dill. Serve with crackers, chips, toast points or raw vegetables.