Beetroot and Coconut Dip Spiced with Toasted Caraway Seeds and Chili

Serves 4

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.

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.

In each delicious serving (dip only): 44 calories / 1 g protein / 1 g fat / 8 g carbs (4 g sugar, 2 g fiber) / 56 mg sodium

Source: Neurogastronomy in Action

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