Best 2 Beet Tzatziki Recipes

BEET TZATZIKI image

Categories Yogurt

Yield 2.5 cups

Number Of Ingredients 8

4 medium beets
1 tsp. olive oil
1 clove garlic
1/2 tsp. salt, plus more to taste
1 Tbsp. lemon juice
2 cups Greek-style, sheep-milk, or other thick yogurt
Freshly ground black pepper, to taste (optional)
Dill (optional)

Steps:

Preheat oven to 375°. Trim beets and place on a large piece of aluminum foil. Toss with oil, cover with foil and seal into a packet. Put packet on a baking sheet and cook until beets are tender when pierced with a fork, about 30 minutes. Let sit until cool enough to handle but still warm, about 20 minutes. (See How to Roast Beets.) Meanwhile, mince garlic. In a medium bowl, mush garlic with salt. Stir in lemon juice. Add yogurt and stir to combine thoroughly. Peel beets (skins should slip off easily) and shred on the large wholes of a grater (or in a food processor with a grating disc attached). Stir into yogurt mixture. Season with pepper and additional salt, if you like. Add chopped dill, if you like, and/or serve topped with dill sprigs. Serve at room temperature.

Roasted Beet Tzatziki Salad Recipe image

Provided by Nick Korbee

Yield 2 servings

Number Of Ingredients 22

1 cup labneh
1 cup roasted grated beets
1/4 cup peeled, seeded, and minced Persian (mini) cucumber
1 garlic clove, finely grated
1/4 cup chopped fresh dill
6 leaves fresh mint, chopped
2 tablespoons fresh lemon juice
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
1 cup Beet Tzatziki
2 hard-boiled eggs, peeled and quartered
1 yellow heirloom tomato, finely diced
1 Persian (mini) cucumber, finely diced
1/2 teaspoon red chile flakes
2 radishes, sliced into very thin rounds
1 teaspoon poppy seeds
1 cup equal parts torn fresh flat-leaf parsley leaves, dill fronds, and mint leaves, plus extra for garnish
2 tablespoons buttermilk
Sea salt
1 cup Pickled Beets; reserve a little liquid for garnish
Pinch of ground sumac, for garnish
Extra-virgin olive oil, for garnish

Steps:

In a medium bowl, combine all the ingredients.
Spread the tzatziki on two serving plates and top with the eggs.
In a medium bowl, combine the tomato, cucumber, chile flakes, radishes, poppy seeds, fresh herbs, and buttermilk. Season with a little sea salt.
Broil or sauté the pickled beets to slightly caramelize and blister the outer surface.
Top the eggs with the cucumber-tomato salad and the hot beets. Garnish with more herbs, a pinch of sumac, a little olive oil, and the pickling liquid from the beets.