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beetThis is a sweet, tangy, creamy recipe, which works just as well as a dip as it does nestling up to fish or meat. It’s completely moreish, and it’s very likely that you’ll find yourself tucking into the bowl with just a spoon! Traditionally tzatziki is made with Greek yoghurt, but the sharpness of goat’s milk yoghurt offsets the sweetness of the beetroot wonderfully.

Serves 2

Prep Time: 15 minutes plus 10 minutes chilling time.

Wheat Free, Gluten Free, Vegetarian

You will need:

  • 1 tablespoon olive oil
  • 1 tablespoon wine vinegar
  • 100ml goat’s milk yoghurt
  • 1/4 cucumber, peeled, de-seeded and finely diced
  • 100g cooked beetroot, finely diced
  • Small handful of fresh mint, finely chopped
  • Small handful of fresh dill, finely chopped

Preparation

  • Mix the oil and the vinegar with the yoghurt.
  • Add the cucumber and the beetroot, stir well, then mix in the herbs. Cover, and put in the fridge for 15 minutes.

To Serve:

  • Dollop onto individual plates, or tuck into the serving bowl.

Jennifer’s Tip:

  • Beetroot stains! As well as being sure to wear an apron when using it, I also wear gloves when handling it.

Upcycling

  • Dollop into warm flatbreads with your choice of salad and some plain shredded chicken, for a hearty and fabulous lunch.

For more delicious recipes like this, both my recipe books are available from Amazon here.

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