I joke with some of my farm friends that beets are my spirit vegetable.
Weird I know. But I love my beets. I’ll take ‘em raw, juiced, roasted, boiled, heck I’ll take I bite of one with dirt still on it straight out of the ground. The never disappoint. It’s true love.
My newest way to use beets is in this wonderful beet tzatziki.
I love greek tzatziki (which is traditionally made with cucumbers) but since my love of beets is stronger than my love for cucumbers I thought I would give this a try.
The recipe below was inspired by a recipe in my cookbook Spice by Ana Sortun.
For the beets.
one cup cooked red beets (about 4 medium-sized beets) shredded
salt and pepper to taste
For the tzatziki
1 medium-sized clove garlic, finely chopped
juice of half a lemon
pinch of salt
1 1/2 cups plain greek yogurt
black pepper to taste
1- tbs chopped fresh dill
Chop your beets in half. Place in a saucepan with boiling water. Turn heat down to low boil and let beets cook for about 15-20 minutes. Or until you can easily pierce a fork through one.
Place beets in a food processor that has a grater. If you don’t have this you can just grate them using a box grater.
To make the tzatziki, stir together the garlic, lemon juice, yogurt, salt and pepper. Add in fresh dill. Mix. Add the shredded beets and top with a little more fresh dill.
It’s both beautiful and delicious. Our new favorite way to serve beets!