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Greek Beetroot Tzatziki Dip
Super simple and tasty beetroot tzatziki gives a different taste and look to the usual Greek dip.
Ingredients
- 3 beetroot cooked
- 1 tbsp olive oil
- salt and pepper
- 3 tbsp Greek yogurt
- 1 clove garlic minced
- 1/2 lemon zest and juice
- 1/2 red onion small red onion minced
- 1/2 tsp chopped fresh chilli minced
- 1 tsp dill
- 1 tbsp olive oil
Instructions
- Save 1 tbsp of beetroot chopped into small pieces to decorate the tzatziki. Whazz the remaining beetroot and all other ingredients apart from the olive oil in food processor.
- Chill dip in fridge for up to an hour 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.
Notes
Serve as part of a Greek mezze platter, in pittas, as a dip with crisps or veggies or just with salad as a side dish for anything.
Nutrition
Calories: 422kcalCarbohydrates: 36gProtein: 10gFat: 29gSaturated Fat: 4gCholesterol: 2mgSodium: 212mgPotassium: 1031mgFiber: 9gSugar: 22gVitamin A: 104IUVitamin C: 46mgCalcium: 121mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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