Recipe by Amira Georgy
This simple Beetroot Tzatziki is a tasty – and bright! – variation on a classic condiment. It’ll keep in an airtight container in the fridge for at least three days, and the colour may get more intense. This one will be a hit with the kids (and mums and dads) – pink yoghurt made with vegies? Sold!
MAKES 2 cups PREPARATION 5 mins
DOUBLE IT / MAKE IT AHEAD / EAT IT TOMORROW / GLUTEN FREE
Peel 1 small beetroot and finely grate into a medium glass or ceramic bowl. Add 500g Greek-style yoghurt, 1 crushed garlic clove and 1 tbsp finely chopped mint. Season with salt and pepper and stir to combine. Serve on grilled chicken, lamb or seafood, or dollop on salads.
Try using no-fat Greek-style yoghurt for this recipe, to cut the kilojoule and saturated fat content.
Nutrition info (per tablespoon):
121 kilojoules, 2g total fat (1g sat fat), 2g carbohydrate (2g sugar), neg fibre, 1g protein, 17mg sodium. Read more about our Nutrition Information.