On a recent wine tour in the Yarra Valley of Australia I discovered a vendor selling the most delicious beetroot dip. I made my purchase along with a spicy chutney and along we went to the next winery. At some point someone (possibly and most likely me) sat on the bag containing the jam and beetroot and, in doing so, impaled the glass jam jar into the plastic beetroot dip container. The result: deep red beetroot dip explosion.
Luckily, the delicious mess of a dip was contained within the bag and some of it was even salvageable. As I savored the remains that evening I thought that I could very well make some more… here is my attempt.
Choose small beets of roughly the same size- organic and stems on preferred for added freshness (you can cook the beet stems separately if you like. They are excellent for Kapha-Types). Choose an organic garlic. Though you will roast the whole bulb, only 3-4 cloves will be used for the recipe. Enjoy the rest however you like…it’s divine even on it’s own.
In western medicine, garlic is known to prevent high blood pressure, atherosclerosis, and heart disease. According to Ayurveda, garlic is pacifying for Vata-types as they benefit from warming spices to warm the body and improve digestion. Garlic is also thought to stimulate the body and to increase one’s desires. For this reason, monks in India tend to avoid garlic. *Click here for a Cooking Up Prana Tweetable*
Enjoy the beetroot dip with carrot and fennel sticks. You might also try adding it on top of a fresh green salad or mixing it with rice for a cold rice salad with toasted pine nuts.
Another option is to cut an avocado in half, remove the pit and stuff it with the dip. It makes an edible bowl and can serve either as a snack for one or an appetizer to share.