Serves 2

Ingredients

• 3 medium beets, roasted
• 1 fennel bulb, roasted
• 1/3 cups walnuts, toasted
• 2 tbsp sour cream
• 1 lemon, juiced
• 2 tbsp Flamingo Estate olive oil
• 2 tbsp dill
• 1/4 tsp cumin
• 1/2 tsp yarrow
• 1/4-1/2 tsp salt
• 1/8 tsp black pepper
• Flamingo Estate olive oil, to serve

Steps

• Add all ingredients into a food processor. Blend into a smooth purée.
• Drizzle with extra olive oil to serve.
• Enjoy!