Our delicious wholegrain oatcakes are ideal for picnics and this easy no-cook beetroot dip is the perfect topping, whatever the weather!
Ingredients
- 4 vac-packed beetroot
- 3 sprigs of fresh thyme
- 1 teaspoon caraway seeds
- 3 tablespoons of half fat crème fraîche
- 1 tablespoon horseradish
Method
- Pick the thyme leaves, then blitz all the ingredients in a food processor.
- Season to taste with sea salt and black pepper and serve with a range of Stockan's Orkney Oatcakes.
