Beetroot Tzatziki
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A winter version of tzatziki, an excellent condiment for any grilled meat. If serving with beef, opt for the horseradish version. Last night I served it with chicken thighs seasoned only with salt, pepper and chili, then cooked on a grill pan.
Ingredients
2 small beetroots
300 g Greek yogurt (or sour cream)
1 tablespoon olive oil
1 clove garlic (or prepared horseradish to taste)
1 tablespoon lemon juice
2-3 sprigs dill
salt
How to prepare beetroot tzatziki
- Boil the beetroots whole in salted water until a fork pierces them easily. For a super quick version, you can use pre-cooked steamed beetroot. Peel the beetroots.
- Grate the beetroot using a grater. Sprinkle with salt, crushed garlic and lemon juice. Mix gently.
- Add the yogurt, chopped dill and olive oil and mix until well combined. Adjust salt to taste.
Grated beetroot
Mixed ingredients
