Beetroot With Herby Tzatziki Recipe

Beetroot Nov 1, 2021

  • Serves 6
  • 20 mins to prepare
  • 145 calories / serving


  • ½ x 300g pack steamed beetroot, sliced
  • 1 tbsp. extra-virgin olive oil, plus 2 tsp
  • 200g pack baby cucumbers (or 1 large), coarsely grated
  • 350g low-fat Greek-style yogurt
  • 1 garlic clove, crushed
  • 20g fresh dill, chopped
  • 20g fresh flat-leaf parsley, leaves chopped, stalks discarded
  • 50g pine nuts, toasted
  • flatbreads, to serve (optional)


  1. Put the beetroot in a bowl, drizzle with 2 tsp oil, season well and set aside.
  2. Squeeze out as much juice as you can from the cucumber in a strainer positioned over the sink. Combine the cucumber, yogurt, garlic, and half of the dill in a mixing dish. Season to taste and combine thoroughly.
  3. Spread the tzatziki on a wide plate to serve. Add the beets, 1 tablespoon oil, parsley, remaining dill, and pine nuts over top. If desired, serve with flatbreads.


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