1/2 teaspoon toasted caraway seeds, plus more for topping
Salt
Pepper
Dill sprigs
Olive oil
Directions
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.
