Beetroot in Horseradish Sour Cream (2-4)
Ingredients
To serve:
Instructions
  1. Preheat the oven to 180 c, 160 Fan, Gas 4. Scatter the walnuts on a baking sheet and roast for 6-8 minutes, until lightly toasted. Cool and roughly chop.
  2. In a large bowl whisk together the sour cream, yoghurt, horseradish, salt and lemon juice. Add the beetroot, walnuts and dill- reserving some of each to scatter over the top.. Turn together with a spatula until well combined but not totally blended. Scatter over the remaining walnuts and dill then serve with rye bread and butter.