Niki Segnit’s Flavor Thesaurus mentioned the coconut-beet combination, so I had to give it a try. They're a delicious twist on the classic preparation. The beet greens were processed with vinegar, lime juice, fenugreek leaves, curry leaves, and chestnuts to make the chimichurri that the samosa on the picture rests upon. This falls just short of a vegan dish because of the butter in the crust. The butter gives the crust it's beautiful, biscuit-like character, but this is still a tasty recipe without it. The focus here was supposed to be coconut - and there's no denying that it's prominent - but really, the coconut is an invited guest in the beet's house. Beets tend to do that, but the coconut does get it's day. Instructions for opening a coconut are included, though an equal amount of unsweetened coconut (about 1 pound) can be substituted if desired.