- Combine the garlic in a mixing bowl with the lemon juice and salt to taste. Let stand for about 10 minutes.
- Stir in the yogurt and its cream, olive oil, and pepper. Fold in the beets and dill and adjust the salt and pepper. Refrigerate until chilled and serve.
Banner Image:
BeetTzatziki-KL.jpeg
Teaser Image:
BeetTzatziki-KL.jpeg
Ingredients:
2 cloves garlic, chopped
1 tablespoon freshly squeezed lemon juice
Sea salt
1 cup Greek or whole-milk yogurt, including cream on top
1 tablespoon extra virgin olive oil
Freshly ground black pepper
1 cup shredded boiled Chioggia beets (about four the size of a golf ball)
1 tablespoon fresh dill
Nutrition:
Calories: 45, Fat: 3g, Saturated Fat: 1g, Sodium: 35mg, Carbohydrate: 4g, Fiber: 1g, Protein: 2g
Author:
Recipe courtesy of Ana Sortun, owner and chef, Oleana and Sofra, Cambridge, MA. An Oldways photo.
Diet:
Mediterranean DietVegetarian & Vegan Diet
Dietary choice:
Vegetarian Gluten-free