k Beetroot Tzatziki k
I love this gloriously vibrant beetroot tzatziki. I found these gorgeous mini beets in my local market…too cute…
This is a Middle Eastern twist on regular tzatziki. You need a good quality thick greek yoghurt to get the best result. Just mix with grated cucumbers and grated cooked beetroot. The combination is quite wonderful. The bright magenta colour makes any plate ‘pop’
Ingredients (Serves 4)
1/2 cucumber, grated
300g thick Greek-style yoghurt
300g cooked beetroot, grated
1 garlic clove, crushed
Small bunch mint leaves, finely chopped
Handful of fresh dill (optional)
Juice of 1/2 lemon
30ml extra virgin olive oil
- To make the tzatziki, combine the grated cucumber with 1 tsp salt in a bowl. Set aside for 10 minutes and squeeze the excess liquid.
- Add the yoghurt, garlic, mint, dill, lemon juice and olive oil then stir to combine and season to taste.