Beetroot, California Walnut and Sour Cream Dip

Serves: 4

You will need

60g California walnuts
2 tsp caraway seeds
270g cooked beetroot
Juice of 1 lemon
1 clove garlic
3 tbsp sour cream
2 tbsp fresh dill, roughly chopped
1 small slice of stale bread
Salt and pepper
1 tbsp walnut oil


1 Preheat the oven to 180°C.

2 Place the walnuts onto a baking tray and toast in the oven for 8-12 minutes, or until tinged golden brown and fragrant. 

3 Toast the caraway seeds in a dry frying pan for 1-2 minutes until fragrant. Place 1 tsp of the seeds in a pestle and mortar and grind to a powder, setting the rest aside. 

4 Roughly chop the beetroot and place into a food processor along with the lemon juice, garlic, walnuts, sour cream and ground caraway seeds. 

5 Tear the bread into chunks and add to the processor, then blitz until smooth. Season with salt and pepper to taste.

6 Spoon into a bowl and sprinkle with the remaining caraway seeds and chopped dill. Drizzle over the walnut oil to finish.

7 Serve with crudité and rye crackers or toasted dark rye bread.

Recipe courtesy of California Walnuts

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