What do you do when you find yourself with an abundance of beets and cucumbers*? If you’re me, you plug those ingredients into Google in various combinations until inspiration finally strikes. In this case, inspiration came in the form of Beet Tzatziki and my life has been changed forever. Gone will be the days when I forego a crudités platter at a party. Because nothing says party like fuchsia colored food.
When I brought the Beet Tzatziki into Stonyfield for a taste test, the first comments were on the amazing color. Upon first bite, however, my samplers began planning what else they wanted to slather the stuff on. From panini to potatoes, Beet Tzatziki is about to become the new staple condiment and dip for people who love its earthy, sweet, refreshing flavor.
The recipe I created was a combination of a few I found online, but owed primarily to The Honest Chef.
3 medium red beets
1 ½ tbsp. chopped fresh dill
Juice of ½ a lemon
Salt and pepper to taste
Drizzle of olive oil
- Preheat oven to 425°F.
- Wrap washed and dried beets in a large sheet of foil and place, seam side up, on a cookie sheet.
- Cook beets for 45 minute to an hour. Remove when you can pierce easily with a knife.
- Allow beets to cool enough to handle and remove skin. It should peel right off, but be prepared for pink fingers! TIP: Use a cutting board or surface that’s either easy to clean, or that you won’t mind ending up a little pink.
- Cut the beets into chunks and pulse in a food processor until the beets are very small but not yet pulp. This will give the dip texture.
- In a separate bowl, add the beets, yogurt, dill, lemon juice, salt and pepper.
Spread it on pita bread, dip carrots into it, make it a topping for your new favorite sandwich, the sky’s the limit with this beautiful stuff.
*Shout out to my CSA farmers at Brookford Farm in Canterbury, NH for providing my weekly box of organic herb and veggie inspiration!