Roast the beets in advance to save preparation time.
1 pound roasted beets, coarsely chopped
½ cup walnuts, toasted, finely chopped
2 tablespoons chopped dill, plus sprigs for serving
2 tablespoons crème fraîche, plus more for serving
1 teaspoon Sherry vinegar
½ teaspoon caraway seeds, toasted, plus more for serving
Kosher salt and freshly ground black pepper
Olive oil (for serving)
Process beets, walnuts, dill, crème fraîche, vinegar, and caraway seeds in a food processor until smooth; season with salt and pepper. Top with crème fraîche, caraway seeds, and dill sprigs and drizzle with olive oil.
SERVINGS: MAKES ABOUT 1½ CUPS
I also added a little olive oil and salt while blending to give it a smoother consistency.