Tuesday, June 9, 2009

beet tzatziki

No, you are not hallucinating. And no, that is not a liquefied 80s prom dress. It's Ana Sortun's beet tzatziki—a frequent guest star of her Sofra Bakery mezze bar and the condiment behind Oleana's celebrated spinach falafel.

It is sweet and tangy, like all good tzatziki (but better).

It is also hot pink.


Beet Tzatziki
Adapted from Spice: Flavors of the Eastern Mediterranean, by Ana Sortun

For the neon food averse, Sortun recommends Chioggia (pink) or golden beets.

2 teaspoons fresh lemon juice, or to taste
1 teaspoon finely chopped garlic
1 teaspoon salt
1 1/2 cups yogurt or labneh
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh dill
Freshly ground black pepper
1 to 1 1/2 cups cooked shredded beets

Combine the lemon juice, garlic and salt in a bowl and let stand 10 minutes. Stir in the yogurt, olive oil, dill and pepper. Fold in the beets and adjust the seasoning to taste. Serve cold or at room temperature.

3 comments:

  1. Yum, I'm going to make this using the beets I have leftover from another tasty recipe: http://www.epicurious.com/recipes/food/views/Celery-Root-and-Beet-Salad-109101

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  2. i made this a couple of nights ago for my sweet hubby. we ate it on naan with a cube of feta on top and i must tell you that it was one of the yummiest things i have ever made! thanks so much for the recipe!!! :)

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  3. i made it with a teaspoon of salt and found it too salty, if you reduce the salt however, it is excellent!

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