This looks special and tastes pretty special too, but it's actually pretty simple to make. I use shop brought vegan cream cheese, Nush foods do a great almond version, but you can always make your own. It makes such a beautiful starter for a dinner party or special occasion such as Christmas. Although because beetroot is pretty readily available all year, I often make this for a light lunch in the summer too, with a citrus orange salad. If you can get hold of golden beetroot it does look pretty but really doesn't affect the taste at all if not.
1.2kg mixed beetroot or just red is fine
450g vegan cream cheese I like @nushfoods almond cream cheese
Bunch of fresh dill chopped quite finely
2 tsp caraway seeds
Salt and pepper
1 cup walnuts or hazelnuts
3 tbsp. apple cider vinegar
2 tbsp. olive oil
10 tbs extra virgin olive oil
2 tbsp. lemon juice
2 tsp apple cider vinegar
2 tbsp. whole grain mustard
A good pinch or two of salt and freshly ground pepper
2 tsp chopped dill
A couple bunches of watercress or other green leaves
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