This is a very special recipe to me. Not because it is ground breakingly new, very clever or difficult. It is special because I feel like the mother of this dish. I had a hand in [almost] each component. Might sound silly, but all of you who have started on the continuum of gardening, stepped on the path of bread-making, entered into the world of bacterial fermentation, you will understand.
To put it another way, I quote Neil of the Young Ones :
"First we sow the seed, nature grows the seed and then we eat the seed."
He knows what I mean.
The ingredients are :
beetroot - grown in my small urban garden, harvested and put in the oven to roast within about 10 minutes.
horseradish - grown in my small urban garden, pulled out, peeled and grated within about an hour.
yoghurt - made the day before from the seed of a batch I have had for a long time.
salt - from the South Island, but I do not know when harvested.
pepper - indigenous to Java (not so far away), grown and harvested I do not know.
The dip was made like this :
beetroot and horseradish dip
salt and pepper
Wash the beetroot, and trim the leaves making sure not to pierce the skin. Wrap loosely in foil and bake at 180°c for 45 minutes to an hour or until the beetroot is tender.
Leave until cool enough to handle then peel off the skins.
Put the beetroot through a mouli or blend.
Peel and grate horseradish to your taste - the fresher, the less you will need ; jarred may be substituted if necessary.
Stir in enough yoghurt to make the consistency required.
Season to taste with salt and pepper.
Serve with crudités, create a canapé or spread on bread for wonderful hors d'oeuvre.