Ingredients

The following ingredients have 4 Servings
  • 1 medium beet (size of a baseball)
  • 1 English Cucumber ( or 3-4 Turkish cucumbers) grated- two cups!  ( see notes) 
  • 1/2 teaspoon salt
  • 1 cup full greek yogurt ( thick whole milk, full fat, Sheep or Goat yogurt is nice here) or sub vegan yogurt
  • 1 fat garlic clove, finely minced ( use a garlic press) 
  • 3 tablespoons chopped fresh dill or mint (or a combo of both) 
  • a squeeze of lemon to taste, optional
  • salt and pepper to taste
  • drizzle of olive oil

Instruction

  • Place the beet in a small pot of salted water, bring to a boil, cover and simmer gently until knife tender- but not overly soft- al dente! Run under cold water, and rub the skin off with your fingers.
  • While the beet is cooking grate the cucumber. If using a thin-skinned cucumber, feel free to leave skin on. Toss the cucumber with the salt, then place over a strainer to release its juices.
  • Grate the peeled beet. Place the beet in a medium bowl. Press out any remaining juices from the cucumber using your fingers, then add to the bowl. Add the yogurt, garlic and fresh herbs. Give a stir. Depending on how sour your yogurt is, add lemon to taste ( or feel free to leave it out).
  • Add salt and pepper to taste.   If using a lower fat yogurt, a little olive oil mixed in adds a nice richness. Refrigerate until using. As the Tzatziki sits, it will become more and more vibrant.
  • To serve, place Beet Tzatziki in a shallow bowl, making a little circular well with the back of a spoon. Drizzle with olive oil in the well. Sprinkle with fresh herbs and optional chili flakes (I love using Urfa Biber here- fruity chili flakes from Turkey).