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Beetroot dip
Thyme, caraway & horseradish
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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
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Jamie Magazine
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Method
- 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.
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