By Chef Jo Ann Kim

August 2021

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!