Aegean Beetroot Tzatziki

With EVO Oil, Vegetables, Yoghurt,

Aegean Beetroot Tzatziki

Aegean Beetroot Tzatziki

Serves6 servings
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
  • Salt
  • Toasted bread


  1. Peel and dice the boiled beets.
  2. Place in a bowl, add the crushed garlic with the yogurt, vinegar, olive oil, spearmint, walnuts, and salt.
  3. 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.