Super simple and tasty beetroot tzatziki gives a different taste and look to the usual Greek dip.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
- 3 fresh beetroot
- olive oil
- salt and pepper
- 3 tbsp Greek yogurt
- 1 clove garlic minced
- zest and juice of half a lemon
- 1/2 small red onion minced
- 1/2 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.