Beet Tzatziki

In the original tzatziki, besides cucumbers, garlic, fresh herbs, oil, and of course Greek yogurt must not be missing. This time we decided to replace the main ingredient - cucumbers with beets, while keeping the other ingredients of the popular Greek side dish. Beet tzatziki is an excellent accompaniment to roasted meat, fish, and falafel.

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 600 g Red beet, in brine

  • 2 pod Garlic, fresh

  • 2 twigs Dill, fresh

  • 1 spoon Vinegar, red wine

  • 2 spoons Oil, olive

  • 100 g Yogurt, plain, from whole milk

  • pieces Salt, table

Steps

  1. Peel the beets and coarsely grate them. Place the grated beets in a fine sieve set over a bowl. Let it stand for 10 minutes to drain excess liquid.

  2. Peel the garlic and finely chop it (or mash it into a paste). If necessary, rinse the dill sprigs under running water, shake them well, and finely chop them. In a bowl, mix the Greek yogurt, garlic, dill, olive oil, and vinegar. Press the drained beets with the back of a spoon to remove any remaining liquid, then add them to the bowl with the other ingredients. Mix well and season with salt and pepper to taste.

  3. The prepared beet tzatziki can be served immediately or covered and stored in the refrigerator until use.

Nutrition Information (Per 100g)

  • Calories: 87.2 kcal
  • Fat: 3.07 g
    • Saturated Fat: 0.53 g
  • Carbohydrates: 14 g
    • Sugars: 10.93 g
  • Protein: 0.53 g
  • Fiber: 1.6 g

Advice

Instead of dill, you can use parsley.