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.
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)
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.
Blitz all but one of the cooked beets in food processor. Add yogurt, chili flakes, lemon juice, and ground caraway and blend. You’re looking for a very slightly coarse mixture, not a smooth cream. Check for seasoning and add a pinch of crushed sea salt, if necessary.
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.
Serve with toasted pita bread, if desired.
Each serving (dip only) contains: 58 calories; 1 g protein; 2 g total fat (2 g sat. fat, 0 g trans fat); 8 g total carbohydrates (5 g sugars, 1 g fibre); 56 mg sodium
Source: Can Neurogastronomy Save the World?