With a flavour as bold as its hue, this dip adds real party pizzazz. Plant-based crème fraîche or yogurt alternative makes it vegan.
- Prepare15 mins
- Total time15 mins
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.