A Pop of Color Never Hurt Anyone
Today’s recipe is a little out there, a little unique, but a whole lot delicious! We have a super simple Beet Tzatziki! This recipe was inspired by a beet tzatziki that I used to make at one of my previous jobs. It was used as a spread on a smoked salmon sandwich, which was absolutely delicious. In fact, I only learned about beet tzatziki from working at this establishment. I loved it so much I thought I’d recreate it at home!
This Beet Tzatziki recipe can be used as a dip, a spread, or a sauce! It has a nice tang from the yogurt and a subtle sweetness from the beets. But let’s not ignore the elephant in the room. LOOK. AT. THAT COLOR. The beets help to create this vibrant magenta color that will leave everyone in awe!
I know this recipe may seem kinda funky and overwhelming — especially since I feel like most people either hate or love beets — but I’d definitely give it try! Thanks for tuning in today and I’ll catch you in my next post!
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Beet Tzatziki
Ingredients
- 1 1/2 cups Diced (1/2 inch) Beets (about 2 medium beets)
- 1 tbsp Extra Virgin Olive Oil
- 1 1/4 tsp Kosher Salt
- 1/4 + 1/8 tsp Black Pepper
- 1/4 cup Diced Red Onion
- 1 Garlic Clove (roughly chopped)
- 2 tbsp Fresh Dill (more for garnish)
- 2 tbsp Lemon Juice
- 2 cups Full Fat Greek Yogurt
- As Needed Lemon Slices (for garnish)
Instructions
- Preheat the oven to 400˚F. Line a baking sheet with aluminum foil. Add the beets, 1/2 a tablespoon of the olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper to the baking sheet. Mix the beets together with the oil and seasonings until they are evenly coated. Bake it in the oven for 25-28 minutes or until the beets are tender. Remove them from the oven and set them aside to cool to room temperature.
- When the beets have cooled, add 1/2 a cup of the beets into a blender or food processor along with the red onion, garlic, dill, lemon juice, remaining 1/2 tablespoon of olive oil, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Pulse the ingredients a few times until they get chopped down to smaller pieces but are not finely chopped.
- Add in the yogurt and blend everything together until it turns a bright pink color and the beets are finely chopped. The beet tzatziki should not be completely smooth. Use a rubber spatula to transfer it into the serving bowl. Garnish with the remaining beets, dill fronds, and lemon slices. Enjoy!
