Beetroot With Herby Tzatziki Recipe
- Serves 6
- 20 mins to prepare
- 145 calories / serving
Ingredients
- 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)
Directions
- Put the beetroot in a bowl, drizzle with 2 tsp oil, season well and set aside.
- 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.
- 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.
