Jennifer Peace Rhind and Gregor Law
I love this dish for its great flavour, but also for its visual impact on the table. It is a perfect example of the senses working in union. You can’t hide the wonderful visual effect of the dish and then the joy of eating the textural contrast between the pieces of beetroot and the smooth yogurt. The chili provides a background lift, while the toasted caraway provides a second tier of bready flavour over the beetroot’s earthy sweetness.
Carrot and Lime Leaf Kebabs and Beetroot and Coconut Dip recipes were extracted from Cooking for the Senses: Vegan Neurogastronomy by Jennifer Peace Rhind and Gregor Law, published by Singing Dragon. Order your copy at singingdragon.com.
Beetroot and Coconut Dip Spiced with Toasted Caraway Seeds and Chili
Ingredients
- 1 tsp (5 mL) caraway seeds
- 9 oz (265 mL) precooked beets, about 4 small beets
- 1/2 cup (125 mL) plain coconut milk yogurt, plus extra for garnish
- Pinch of chili flakes
- Juice of 1/2 lemon
- Pinch of sea salt, crushed (optional)
- Toasted pita bread (optional)
Nutrition
Per serving:
- calories58
- protein1g
- fat2g
- saturated fat2g
- trans fat0g
- carbohydrates8g
- sugars5g
- fibre1g
- sodium56mg
Directions
01
Set dry frying pan over medium heat. Toast caraway seeds for a few minutes, until gently toasted and aromatic. Cool, then grind in mortar and pestle.
02
Blitz all but one of the cooked beets in food processor. Add yogurt, chili flakes, lemon juice, and ground caraway and blend. Youu2019re looking for a very slightly coarse mixture, not a smooth cream. Check for seasoning and add a pinch of crushed sea salt, if necessary.
03
Transfer dip mixture to serving bowl you wish to use and finely dice remaining whole beet. Add to top of dip in centre. Finish with thin zigzag drizzle of coconut yogurt overtop.
04
Serve with toasted pita bread, if desired.
