Aegean Beetroot Tzatziki, Beetroots are the up and coming superfood, with proven benefits and a vast wealth of nutritional value. It is important to always buy organic beetroots as they are a root vegetable. This variation on the classic tzatziki is one of my favorites and you can serve it as a salad on its own, as a meze or as a dip alongside meat dishes with some oven toasted pita bread.
Looking for a more traditional tzatziki or you just don’t like beetroots? Have a look at my Zucchini Tempura with Tzatziki recipe for my authentic tzatziki recipe.
Cooks In10' preparation
1.1 lb beets, boiled
2 cup Greek strained yogurt
2 cloves of garlic, crushed
2 tbsp. red wine vinegar
¼ cup extra-virgin olive oil
1 tbsp. spearmint, chopped
1/.2 cup walnut, coarsely chopped
Peel and dice the boiled beets.
Place in a bowl, add the crushed garlic with the yogurt, vinegar, olive oil, spearmint, walnuts, and salt.
Mix the tzatziki very well and chill in the refrigerator.
Serve cold or at room temperature as a side to meats or poultry, or enjoy it on its own with toasted bread.
Put the plastic-wrap (cling film) in water before lining the loaf tin. This will make it stick to the sides of the tin easier.