alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Beetroot and Coconut Dip Spiced with Toasted Caraway Seeds and Chili

Serves 4

    Share

    Beetroot and Coconut Dip Spiced with Toasted Caraway Seeds and Chili

    I love this dish for its great flavor, 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 flavor over the beetroot’s earthy sweetness.

    Advertisement

    This recipe was 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.

    Advertisement

    Beetroot and Coconut Dip Spiced with Toasted Caraway Seeds and Chili

    Ingredients

    • 1 tsp caraway seeds
    • 9 oz precooked beets, about 4 small beets
    • 1/2 cup 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:

    • calories44
    • protein1g
    • fat1g
    • carbs8g
      • sugar4g
      • fiber2g
    • 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 center. Finish with thin zigzag drizzle of coconut yogurt over top.

    04

    Serve with toasted pita bread, if desired.

    Advertisement

    Like this recipe?

    This recipe is part of the Neurogastronomy in Action collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.