By Chef Jo Ann Kim
August 2021
Serves 2
Ingredients
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3 medium beets, roasted
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1 fennel bulb, roasted
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1/3 cups walnuts, toasted
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2 tbsp sour cream
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1 lemon, juiced
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2 tbsp Flamingo Estate olive oil
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2 tbsp dill
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1/4 tsp cumin
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1/2 tsp yarrow
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1/4-1/2 tsp salt
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1/8 tsp black pepper
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Flamingo Estate olive oil, to serve
Steps
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Add all ingredients into a food processor. Blend into a smooth purée.
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Drizzle with extra olive oil to serve.
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Enjoy!