Beetroot with herby tzatziki
For a speedy no-cook starter that's packed with refreshing spring flavours, look no further than this herby tzatziki recipe with earthy beetroot. Make a simple tzatziki dip with cucumber, creamy Greek yogurt, garlic and dill, and top with beetroot, parsley and pine nuts for a delicious gluten-free starter. Serve with flatbreads for dunking and enjoy!
- Put the beetroot in a bowl, drizzle with 2 tsp oil, season well and set aside.
- Put the cucumber in a sieve set over the sink and squeeze out as much liquid as you can. Tip the cucumber into a bowl and stir in the yogurt, garlic and half the dill. Season with pepper and mix well.
- To serve, spread the tzatziki on a large platter. Top with the beetroot, 1 tbsp oil, the parsley, remaining dill and the pine nuts. Serve with flatbreads, if you like.
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