Beetroot Tzatziki
Beetroot tzatziki is tangy, creamy, and vibrant. A quick, healthy dip or salad that's easy to make and full of flavor.
Ingredients
- 300 g plain yogurt (or a mix of thick and tangy yogurts)
- 1 medium cooked beet (~200 g), peeled and grated
- 1 tbsp lemon juice or apple cider vinegar
- 1 small garlic clove, grated or finely minced
- Salt and black pepper, to taste
- 2 tbsp chopped fresh herbs (mint, dill, parsley, or chives)
- Olive oil, for drizzling on top
Instructions
- Cook the beet: Steam, boil, or roast the beet until fork-tender.To steam: Place whole beet (unpeeled) in a steamer and cook for about 45 minutes.To boil: Simmer whole beet in water for 40–50 minutes.To roast: Wrap in foil and roast at 190°C (375°F) for about 1 hour.
- Once the beet is cool enough to handle, peel off the skin and grate it.
- In a bowl, combine the yogurt, lemon juice or vinegar, garlic, salt, pepper, and chopped herbs.
- Stir in the grated beet until fully combined—or gently swirl it through for a marbled effect. Taste and adjust seasoning as needed.
- Drizzle with olive oil, and top with extra herbs if you’d like.
