Dips are such a big part of the Greek menu, no self respecting Meze would be without them. Traditional Tzatziki made with cucumber has to be one of the most popular dips in the world, but there is nothing to say you can’t change things around a bit here and there and give tradition a little nadge and a twist. This Beetroot Tzatziki makes a great Meze dish or just as a dip with a packet of crispts in front of the telly.
There is not much to this recipe really, beetroot is your main componant and you have a couple of choices here. You can roast your own beets and then peel them and use these, but if you are short on time and cullinary determination then head for the supermarket and buy cooked beets that are vacuum packed but make sure they do not have any vinegar etc in them, just plain beetroot.
I love quick and easy recipes that are just a case of whazzing together a few perfectly chosen ingredients and coming up with something so tasty it will have you scraping the bowl and making more immediately. This beetroot tzatziki is a case in point. Once you have your beetroot sorted out it is really just a case of whazzing everything up in your food processor.
I then like to cover my dip with clingfilm and pop it in the fridge for 30 mins to 1 hour to really let the flavours mingle and develop properly before serving.
I serve my Beetroot Tzatziki with a sprinkling of chopped dill and a few extra little cubes of beetroot and a wee drizzle of good olive oil.
- 3 fresh beetroot
- olive oil
- salt and pepper
- 3 tbsp Greek yogurt
- 1 clove garlic minced
- zest and juice of half a lemon
- ½ small red onion minced
- ½ tsp chopped fresh chilli minced
- 1 tsp chopped fresh dill
- 1 tbsp olive oil
- Preheat oven at 200C/400F/Gas 6
- Place beetroots in a small oven tray with the oil and salt and pepper and cover with foil, roast for 1 hour.
- Remove from oven and cool before peeling off skin and chopping, reserve about a tablespoon of tiny cubes of beetroot to decortate dish.
- Whazz the beetroot and all other ingredients apart from the olive oil in food processor.
- Chill dip in fridge for 30-60 minutes covered in clingfilm to allow flavours to develop.
- Serve with scattered cubes of beetroot and a few fronds of dill and a swirl of olive oil.