Beet Tzatziki

It's only been within the last few years, but I've developed a serious love of Greek food.  From greek yogurt at breakfast to souvlaki for dinner and baklava for dessert, I'm super in love.  

I started making my own tzatziki last year so that I could make my Greek recipes a little bit more like the versions found in restaurants.  But when a friend of mine suggested substituting beets for cucumbers, I was a bit suspicious.  I don't hate beets, but I don't necessarily like them either.  I don't use them enough in cooking to be really familiar.

Nonetheless, I tried it out just to see what would happen.  Turns out, I like beets way more than I thought I did.  Or, at least, I like beets when they are mixed with herbs and garlic.  And the color adds such a bright and exciting twist to your normal dips.  I mean, imagine your family's collective faces when you slather a hot pink sauce all over your veggies.

So tasty and so visually stimulating.  

And, a totally creative and colorful way to spice up your Greek dinner!



Beet Tzatziki

2 cups greek yogurt
1 1/2 beets, cooked and finely diced
1/4 cup lemon juice
1 tbsp minced garlic
2 tsp chopped dill
1 tsp dried oregano
Salt & Pepper to taste


Mix all of the ingredients in a blender until smooth.  Chill at least two hours prior to serving.