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.