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- Roasted Beet and Walnut Dip
Roasted Beet and Walnut Dip
This recipe is appropriate for an Anti-Inflammatory diet as it includes beets, walnuts, dill, and olive oil, all of which have anti-inflammatory properties.
Adapted from Epicurious
Ingredients
- 1 pound coarsely chopped roasted beets
- 1/2 cup finely chopped toasted walnuts
- 2 tablespoons chopped dill
- 2 tablespoons crème fraîche
- 1 teaspoon Sherry vinegar
- 1/2 teaspoon toasted caraway seeds, plus more for topping
- Salt
- Pepper
- Dill sprigs
- Olive oil
Method
- Process 1 pound coarsely chopped roasted beets, 1/2 cup finely chopped toasted walnuts, 2 tablespoons chopped dill, 2 tablespoons crème fraîche, 1 teaspoon Sherry vinegar, and 1/2 teaspoon toasted caraway seeds in a food processor until smooth; season with salt and pepper. Top with crème fraîche, more caraway seeds, and dill sprigs and drizzle with olive oil.
Anti-inflammatory check: watch for ultra-processed ingredients, added sugar and fried food. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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This recipe also fits: Celiac recipes, Low-FODMAP recipes, Dairy-free recipes, Gluten-free recipes, High-fibre recipes, Vegetarian recipes, Hidradenitis suppurativa recipes.