The Beetroot Tzatziki is a great dip for everyday use and special occasions.
- 10 mins
- Makes 250ml
- 1 large beetroot, peeled
- 1 crushed garlic clove
- 100ml Greek yoghurt
- 10ml red wine vinegar
- 30ml olive oil
- handful of chopped dill
- salt, to season
- Grate 1 large, peeled beetroot. Drain for 10 minutes in a sieve or colander (press with the back of a spoon to remove any excess liquid).
- In a separate bowl, mix together 1 crushed garlic clove, 100ml Greek yoghurt, 10ml red wine vinegar, 30ml olive oil and a handful chopped dill.
- Add the drained beetroot and season. Serve on a tapas platter.
Magazine issue date: October, 2015