Beetroot Tzatziki
Thank you to On The Hoof for sharing this recipe.
Ingredients
3-4 beetroot (source a colourful selection. We love pink, amber, white and red striped)
For the tzatziki
2 cucumbers
450g thick Greek yogurt
Juice 1 small lemon
Salt
Drizzle of rapeseed oil
Fresh mint, chopped
Fresh dill, chopped
Method
Steam, roast or boil the beetroot. They are cooked when the peel will rub off easily.
Drain, allow to get cold, peel and dice.
De-seed two cucumbers and grate them into a colander, squeezing out the juice. Set aside.
Mix the drained cucumber into 450 g (500ml) thick Greek yogurt, add the juice of one small lemon. Add salt to taste and a little good olive or rapeseed oil to loosen.
Add some finely chopped mint and dill.
Taste and adjust seasoning to your taste.
To finish, spread the tzatziki over the base of a wide serving dish, decorate with the beetroot dice, top with some fresh mint and dill leaves and serve.
