It took me a while to love beetroot, but I now do. The hesitation stemmed from a childhood stained pink by tinned beetroot – in burgers, in salad sandwiches, and in a Tupperware container on the table during barbecues. This Beetroot Tzatziki recipe comes from George Calombaris’ The Press Club cookbook. I have made it a few times with a few tweaks. I have halved the amount of orange zest as I found it overpowered the beets, and doubled the garlic for a bit more punch.
4 large beetroots
200g thick greek yoghurt
1garlic clove, minced
Zest of 1/2 orange
Juice of 1 lemon
Wrap beetroot individually in foil and bake on a baking tray in a low oven, 120°C (275°F) for 2 hours.
Allow to cool, remove from foil and, using a small knife, peel the skin off the beetroot.
Dice beetroot into small cubes.
In a mixing bowl combine yoghurt, beetroot, garlic, orange zest and lemon juice. Season with salt and serve.