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Place the beets, walnuts, dill, crème fraîche, vinegar, and caraway seeds in a food processor and process until smooth. Season with salt and pepper. Top with crème fraîche, caraway seeds, and dill sprigs and drizzle with olive oil.
Arrange the cocktail Bocconcini, pesto, roasted beet and nuts in dishes on a platter.
Serve with cocktail skewers, so that guests can roll the cheese balls in the dips of their choice.