Sunday, July 5, 2009

Season 2009 - Week 5 - Recipe - Beet Dip or Soup


  • 1 tsp black pepper (or to taste)
  • 1 tsp cumin (or to taste)
  • 1 big clove of garlic or several smaller ones
  • 2 lbs of steamed beets, cleaned and sliced
  • Coconut milk - approximately 1/2 cup to 1 cup, depending on the consistency of dip or soup you desire

If pepper and cumin already ground, mix them together. Otherwise, grind the two spices together.

Put beets and garlic in a blender or VitaMix.

Add as muchcoconut milk as it takes to cover the beets, then blend them together.

Add spice mixture and blend some more.

FOR SOUP: Add water. Serve with swirls of coconut milk and sprigs of cilantro or mint or parsley.

From Haramara retreat -

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