I’ve been wanting Southeast Asian flavors lately without the heaviness of a curry or saltiness of stir-fry. I cooked up this unique combo of earthy beets, tangy tamarind, spicy chiles, and the sweetness of crème fraîche. You can make this as an appetizer, snack, or on a bed of greens for a decadent salad.
Tamarind Beets with Lime Crème Fraîche
- 5-6 small beets, boiled, peeled, and diced
- 1 Tbsp butter or cooking oil
- 1 teaspoon fresh ginger, minced
- 1/4 teaspoon of cardamom powder
- 1/4 teaspoon of coriander powder
- 1 1/2 tablespoons tamarind paste or sauce
- 1 hot pepper, diced (I used a Serrano)
- 1/4 cup crème fraîche
- Chili powder or cayenne (just a pinch)
- Zest of one lime
- Juice of half a lime
- Salt to taste
- Cilantro and green onion for garnish, optional
- In a sauté pan, heat butter.
- When melted add ginger, spices, and hot pepper.
- Once ingredients have blended and spices begin to smell aromatic and ginger caramelizes, add beets.
- Add tamarind to beet mixture and coat thoroughly.
- In small bowl, add crème fraîche, chili powder, lime zest, and juice.
- Serve with cilantro and green onion garnish.
- Deep beets and enjoy!
Note: I highly recommend boiling the beets the day before, cooling over night for the easiest way to peel them. The skins will pop right off. Also, if you don’t like spicy food, hold back on the pepper. I thoroughly enjoy spicy food. I admit, the last time I tested this recipe the pepper was so hot, I had to add a touch of agave to the crème fraîche.