Saturday, March 31, 2012

Beet Tzatziki

This tzatziki is shockingly magenta to the point of looking artificial; however, the taste is excellent. It pairs wonderfully with the lamb souvlaki.

One year ago: Butter Chicken

Beet Tzatziki (from The Olive and the Caper)

1/2 tsp salt
1 large garlic clove
1 1/2 cups yogurt
1 large beet, cooked, peeled, and very finely chopped or shredded
1 tbsp chopped fresh dill

1. Spread salt on a chopping board and finely chop garlic on top of salt.
2. Place yogurt in medium bowl and whisk until smooth.
3. Add beet, garlic, salt, and dill and mix well.
4. Cover and chill in refrigerator for 30 minutes before serving.

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