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1
Preheat oven to 400F.
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2
Place beets in foil and drizzle with half the oil and 1 teaspoon of water.
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3
Close the foil around the beets and bake on a tray in the oven for 1 hour or until a knife inserts into the center of each beet without resistance.
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4
Cool in the refrigerator.
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5
Cook tortilla strips in oven for 15 to 20 minutes or until strips have colored slightly and are crispy.
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6
Remove from oven and cool at room temperature.
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7
After the beets go into the oven, drain off soaking liquid from beans and rinse with cold water.
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8
In a medium pot, bring vegetable stock and beans to the simmer over medium high heat.
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9
Once simmering, reduce heat to low and cook gently for 1 to 1 1/2 hours or until beans are soft and cooked through.
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10
Once cooked, drain off liquid and move beans to a blender.
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11
Reserve cooking liquid.
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12
Cover the lid of the blender with a hand towel and keep it open slightly to release steam, begin pureeing the beans on the lowest speed.
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13
Slowly drizzle in enough of the cooking liquid to make a smooth puree, about 4 to 6 tablespoons of liquid.
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14
If puree is still too thick, add more cooking liquid, 1 tablespoon at a time until puree is smooth.
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15
Remove from blender and leave covered at room temperature.
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16
While beans are cooking, bring cauliflower and milk up to the simmer in a medium pot over medium high heat, but do not allow the milk to boil.
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17
Once cauliflower has softened, about 10 to 15 minutes, remove from heat and drain.
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18
Reserve milk.
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19
In a blender, puree cauliflower on lowest speed, keeping the lid open slightly while covered with a towel to allow steam to escape.
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20
Slowly drizzle in 3 to 5 tablespoons of the milk and puree cauliflower until smooth.
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21
Strain cauliflower puree through a fine mesh sieve and leave covered at room temperature.
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22
Heat a large nonstick saute pan over high heat.
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23
Saute shrimp in remaining 1/2 teaspoon of oil for 2 to 3 minutes on each side or until shrimp is just barely cooked through and pink in color.
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24
Remove from heat and allow to rest at room temperature.
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25
Chop all but 2 shrimp into a fine dice.
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26
Peel skin from cooled beets and cut into a small dice.
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27
Mix yogurt and chives in a small mixing bowl until well incorporated.
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28
In a small glass bowl or ramekin, begin layering the dip.
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29
Start out at the bottom with an even layer of the bean puree.
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30
To that, add the crab, followed by the yogurt, the beets, cauliflower puree, and the chopped shrimp.
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31
Place the watercress leaves in the center of the shrimp layer.
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32
Cross the tails of the 2 remaining shrimp and place on the watercress leaves.
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33
Serve with whole wheat tortilla chips.
