Beetroot Tzatziki

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.










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