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snacks and sides | serves 4
1. Blitz all ingredients in a food processor and serve with bread.
Recipe Laura Fyfe
Photo Sam Stowell
from Issue 20
ingredients• 4 ready-cooked beetroot
• 3 thyme sprigs, leaves picked
• 1 tsp caraway seeds
• 3 tbsp crème fraîche
• 1 tbsp horseradish
• Rye bread, to serve