Baked Beetroot Sauce with Walnuts

6 servings

30 minutes

This roasted beet and walnut sauce is a true masterpiece of Italian cuisine, combining the earthy sweetness of beets with nutty richness and aromatic herbs. Its roots trace back to the traditions of southern Italy, where natural flavors and harmonious combinations are cherished. The velvety texture and subtle balance of sherry vinegar's acidity make it an ideal complement to meats, cheeses, or fresh bread. Cumin seeds and dill add freshness and depth of flavor, while crème fraîche provides creaminess. This sauce not only beautifies your table but also offers culinary delight in every bite.

Energy value per serving

• Calories: 420.6
• Proteins: 7.9g
• Fats: 39.7g
• Carbohydrates: 10.4g

Ingredients

• Beet: 450 g
• Crushed walnuts: 1 glass
• Dill: 2.5 tbsp
• Crème fraiche: 2.5 tbsp
• Sherry vinegar: 1 tsp
• Caraway seeds: 1 tsp
• Coarse salt: to taste
• Ground black pepper: to taste
• Olive oil: 3 tbsp

Cooking steps

1. Prepare all the ingredients.

   Required ingredients:

   • Beet: 450 g
   • Crushed walnuts: 1 glass
   • Dill: 2.5 tablespoons
   • Crème fraiche: 2.5 tablespoons
   • Sherry vinegar: 1 teaspoon
   • Caraway seeds: 1 teaspoon

2. Blend the beetroot, walnuts, dill, crème fraîche, vinegar, and cumin seeds until smooth.

   Required ingredients:

   • Beet: 450 g
   • Crushed walnuts: 1 glass
   • Dill: 2.5 tablespoons
   • Crème fraiche: 2.5 tablespoons
   • Sherry vinegar: 1 teaspoon
   • Caraway seeds: 1 teaspoon

3. Season with salt and pepper.

   Required ingredients:

   • Coarse salt:  to taste
   • Ground black pepper:  to taste

4. Serve with crème fraîche, cumin seeds, and dill sprigs.

   Required ingredients:

   • Crème fraiche: 2.5 tablespoons
   • Caraway seeds: 1 teaspoon
   • Dill: 2.5 tablespoons