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

Method

1. 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.
2. Add the yoghurt, garlic, mint, dill, lemon juice and olive oil then stir to combine and season to taste.