Beetroot Tzatziki

Greek tzatziki has more or less become a summer staple in large parts of Europe, where it has been brought back by the masses that flock to the greek beaches every year. This recipe, however, uses beetroots instead of cucumbers and is an easy way to get sceptics of the earthy vegetable convinced of its deliciousness. It can be eaten straight up with bread as a starter or small lunch. It can be served as a cold sauce with meat and potatoes. It can be used in burgers and sandwiches or as a condiment. It can also be used as a base for a potato- or pasta salad. If you make enough for several days, make sure to stir it before each use.

2 cups of (thick) yoghurt 
(I only used one cup today as I was running out, which made for a runnier consistency)

2-3 beetroots (depending on size)

2 cloves of garlic

salt

(optional 2 Tbsp fresh mint or dill)

(optional 2 tsp lemon juice)

(optional 1Tbsp olive oil)

1: Stir crushed garlic and salt into the yoghurt.

2: peel and grate the beetroots.

3: stir everything together.

4: If possible, wait at least 20 minutes while the garlic taste infuses the other ingredients. 

Bon Appétit

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