Beet Muraski Sweet Potato Dip
This whipped eggplant dip is a plant-based version of the iconic dip served at Elephante in Santa Monica, CA. Back in April 2022, I spent a week in LA, dining, dancing, and drinking my way through the sunny-palm tree lined town.
One afternoon, my friend Lisa and I stopped by Elephante for a quick sip and bite to keep us sane. The second we saw whipped eggplant on the menu, our eyes lit up with immense joy. That was going to be the star of the show. And it was!
The first bite welcomed us with silky, decadent arms- coating the tongue with a simple and delicate eggplant flavor, tamed with the smoothness and sweetness of creme fraiche. Allowing for the high quality extra virgin olive oil on top to shine and blossom.
This dip takes into consideration the purpose of the creme fraiche, and utilizes plant-based alternatives for a similar result. I may be biased, but
Beet Muraski Sweet Potato Dip
Time: 1 hour and 30 minutes
Yield: about 2 cups
INGREDIENTS
12-ounces beets, about 4 medium beets (cleaned and scrubbed well)
24-ounces Murasaki sweet potato, about 3 large potatoes
1/3 cup olive oil
1/3 cup coconut yogurt
4 garlic cloves, minced
1/4 cup chopped tarragon
juice of 2 medium lemons
zest of 1 lemon
1/2 tsp salt & pepper, more to taste
1/4 tsp cumin
extra virgin olive oil, for garnish
coconut yogurt, for garnish
tarragon leaves, for garnish
DIRECTIONS
Preheat oven to 425F. Cube beets and toss with 2 tbsp neutral oil, salt, and pepper. Place on a baking tray with sweet potatoes and roast for 55-65 minutes until fork tender.
Let cool, then peel murasaki potatoes (I like to eat the skin). Do not attempt to peel the beet skins. By roasting the beets, the skin tends to usually melt into the flesh of the beets, melding the two together.
To a food processor, add the beets, potatoes, olive oil, coconut yogurt, minced garlic, chopped tarragon, lemon zest/juice, salt/pepper/cumin. Blend until smooth. Taste and adjust seasoning (add more salt/pepper if needed, more cumin if you want a more earthy/spiced dip)
Serve as a dip or garnish on crackers w/ coconut yogurt, roasted ras-el-hanout maitake mushrooms, and tarragon
Dive in!