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Beetroot dip
Author
Jamie Oliver
Ingredients
4
vac-packed beetroot
3
sprigs of fresh thyme
1
teaspoon
caraway seeds
3
tablespoons
crème fraîche
1
tablespoon
horseradish
Instructions
Pick the thyme leaves, then blitz all the ingredients in a food processor.
Season to taste with sea salt and black pepper and serve with rye bread.