Beetroot dip

Thyme, caraway & horseradish

Beetroot dip

Beetroot dip

Serves 2
DifficultySuper easy
Nutrition per serving
  • Calories 137 7%
  • Fat 9.4g 13%
  • Saturates 6.1g 31%
  • Sugars 9.8g 11%
  • Salt 0.2g 3%
  • Protein 3.5g 7%
  • Carbs 11.1g 4%
  • Fibre 0.5g -
Of an adult's reference intake
Recipe From

Jamie Magazine

By Laura Fyfe
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Ingredients

  • 3 sprigs of fresh thyme
  • 4 vac-packed beetroot
  • 1 teaspoon caraway seeds
  • 3 tablespoons crème fraîche
  • 1 tablespoon horseradish
  • rye bread
Tap For Method
Recipe From

Jamie Magazine

By Laura Fyfe
Tap For Ingredients

Method

  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.