Jamie Oliver

Beetroot dip

Beetroot dip

Serves 2
DifficultySuper easy
Jamie Magazine
Recipe From

Jamie Magazine

By Laura Fyfe

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


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