Roasted Beet and Walnut Dip
1 lb roasted beets, coarsely chopped
1/2 cup walnuts, toasted, finely chopped
2 Tbsp. chopped dill, plus sprigs for serving
2 Tbsp. crème fraîche, plus more for serving
1 tsp sherry vinegar
1/2 tsp caraway seeds, toasted, plus more for serving
Sea salt and freshly cracked black pepper
Extra virgin olive oil for serving
1. Process beets, walnuts, crème fraîche, vinegar, and caraway seeds in a food processor until smooth. Season with salt and pepper to taste.
2. Top with crème fraîche, caraway seeds, and dill sprigs, then drizzle with olive oil before serving.