Serves 6 as appetizer
This recipe is an adapted version of the more common cucumber tzatziki. It’s a crowd pleaser, with its sweet and tangy flavor, and will sure catch the eye thanks to its beautiful color. Serve it with pita bread, grilled meats, chicken kebabs, or on its own as a winter salad.
Ingredients:
4 medium beets
2 garlic cloves, minced
3 tablespoon lemon juice
1 1/2 cup plain thick yogurt, such as Greek yogurt
2 Tsp olive oil
2 Tsp finely chopped fresh parsley
2 Tsp coarsely chopped walnuts
Salt and freshly ground pepper
Instructions:
Preheat oven to 400F.
Arrange the scrubbed beets in a roasting pan.
Drizzle with olive oil, season and roast for about 1 hour, until tender.
When cool enough to handle, peel and grate.
Combine beets, garlic, lemon juice and yogurt and season with salt and pepper.
Serve drizzled with olive oil and sprinkled with the parsley and walnuts.
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