Beetroot yogurt dip or beetroot tzatziki Recipe

Cooking Directions

• STEP 1.Start by roasting or boiling the beetroots until they are tender. Once cooked, let them cool and then peel and grate them.
• STEP 2.In a bowl, combine the grated beetroots, Greek yogurt, minced garlic, lemon juice, and chopped fresh herbs like dill or mint. Mix well.
• STEP 3.Season the dip with salt and pepper according to taste. Adjust the consistency by adding more yogurt if desired.
• STEP 4.Cover the dip and refrigerate for at least 1 hour to allow the flavors to meld together.
• STEP 5.Serve the beetroot yogurt dip chilled with pita bread, crackers, or vegetable sticks. Garnish with a sprinkle of fresh herbs before serving.

Cooking Tips

• To roast the beetroots, wrap them individually in foil and bake in a preheated oven at 400°F (200°C) for about 45-60 minutes, or until tender.
• If you prefer a smoother texture, you can blend the dip in a food processor or blender.
• You can customize the dip by adding other ingredients like grated cucumber, grated carrot, or a dash of cumin powder for extra flavor.

Storage and Serving

• Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.
• Before serving leftover dip, give it a good stir and adjust the seasoning if needed.
• This dip can be served as a healthy snack, a party appetizer, or as a condiment for sandwiches and wraps.