Friday, May 7, 2010

Beet Tzatziki

Buoyed by my latest successes preparing beets in ways OTHER than roasting/marinating them, undaunted by the prospect of future "Jeez, you must really like beets!" comments, and being seemingly unable to pass by a nice bunch by at the store without tossing it in my cart, I find myself with a new keeper recipe. it. Beet tzatziki, how could I not? Turns out it is really good, AND the most gorgeous shade of fuscia to boot. The original recipe calls for using a mortar and pestle to grind the garlic with salt to make a paste. Lacking said mortar and pestle, I just used the flat edge of a large chef's knife and mashed them both on the cutting board. Just use whatever you've got. I'll be serving this up with whole wheat pita and broiled rainbow trout dressed with a fresh Greek salsa (in the next post).

Beet Tzatziki:
(NYT Online)

1 lb beets roasted and shredded (roast unpeeled beets wrapped in foil on a foil-lined sheet pan at at 400 for ~1 hour, let cool, peel, then shred on a box shredder or with a food processor)
2 cloves garlic, green shoots removed from centers
1/2 tsp salt
2 tsp lemon juice (I used more)
2 cups low fat Greek Yogurt
1 Tbs finely chopped fresh dill
fresh ground black pepper and more salt to taste

Make a paste with the garlic and salt, using a mortar and pestle or a knife and a cutting board.
If using the mortar and pestle add lemon juice and let it sit for 10 min.
If using board, scrape garlic paste into a bowl that you'll be able to fit the rest of the recipe into and let sit 10 min.
In a bowl, combine lemon, garlic, salt mixture and stir to combine. Add black pepper and adjust salt if needed.
Add in shredded beets and dill, stir until thoroughly combined.
Will keep for 3-4 days in the refrigerator.

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