Beetroot Tzatziki

Recipe Image

This sweet yet tangy tzatziki works just as well as a dip as it does nestled up to fish or meat. It’s completely moreish so you may find yourself just tucking into the bowl with a spoon!

  • Serves 2
  • Preparation Time: 25 minutes, including 10 minutes chilling time
  • Wheat Free, Gluten Free, Vegetarian
  • 1 tablespoon olive oil
  • 1 tablespoon wine vinegar (red or white)
  • 100ml goat’s milk yoghurt
  • 1/4 cucumber, de-seeded and finely diced
  • 100g cooked beetroot, finely diced
  • Small handful fresh mint, finely chopped
  • Small handful fresh dill, finely chopped

Jennifers Tips

I like to use goat’s milk yoghurt for its sharpness but you could easily use sheep’s milk yoghurt or Greek-style yoghurt instead.

Photo and recipe taken from The Balance Diet Cookbook.

  • Mix the oil and the vinegar with the yoghurt.
  • Add the cucumber and the beetroot, stir well, then mix in the herbs. Cover and put in the fridge for 15 minutes.
To Serve
  • Sprinkle 1 tablespoon of finely chopped fresh dill