Beet Tzatziki

Tzatziki, a classic Green dish, is made with cucumbers. Ana Sortun, chef and owner of Oleana, in Boston, makes a variation using beets.

Red, golden, or Chiogga (candy striped) beets can be used. I had planned on using goldens, but there were some nice looking Chiogga's at the market, so went with them.

I did make some modifications to the recipe. For instance, I had no idea that grated beets contained so much moisture, and had to squeeze it out just as with cukes. She doesn't mention that. And I felt a cup and a half of yogurt was too much for the amount of grated beets, so cut it back to one cup.

Here is the recipe as I made it.

1 cup cooked (roasting is better than boiling, btw) beets.
Olive oil
Salt and pepper to taste
2 plump garlic cloves, minced
1 tsp salt
2 tsp freshly squeezed lemon juice (about a half lemon)
1 cup yogurt, Greek style preferred
1 tbls extra virgin olive oil
Black pepper to taste
1 tbls chopped fresh dill

Grate the beets (about one large) in the large openings of a box grater to make one cup. Drain and squeeze out the moisture as necessary.

In a bowl combine the garlic, salt, and lemon juice. Let sit for about ten minutes. Stir in the yogurt, olive oil, and black pepper until well blended.

Fold in the beets and dill and adjust seasoning.

Can be served cold or at room temperature.

Brook.

Fabulous and so simple. I always roast ( oven ) my beets. I cannot wait to prepare the récipe. Thank you for re-editing the récipe.

I have authentic Greek Yogurt, which shall be wonderful, an exported Brand called: Eridanous

Thanks again and have lovely weekend.

Margi.

Might make it too sweet, Anne. But worth a try. Doesn't need more acid, though, because of the lemon juice.

This was the first time I made it, so followed the recipe fairly closely. I've always been impressed with Ana Sortun's creative approach to the foods of the eastern Med, so do it her way first. Then modify as I feel fit.

If I have any issues with her it's her use of names. She often takes a standard dish, makes it with radically different ingredients, but continues using the original name. Beet Tzatziki is one example. She also has an "Avocado hummus." Etc.

At what point does this same-naming contribute to the overall dumbing down that we've seen as it applies to foodstuffs? I dunno. But I do feel it isn't a long journey from Beet Tzatiziki to "sauté in a little juice...."

Here endeth the sermon.

I do have a few follow-up questions in my mind. Is it just the chioggas? Or do all beets get liquidy when grated? I've never grated them before, so have no feel for this. I also eschewed red beets. Ana says they are too intense. Mebbe so. Me, I was more concerned with the possibility of them running, and turning the whole dish pink. But maybe once they're grated and wrung-out that wouldn't happen.

All in all, a simple recipe that leaves lots of room for experimentation.

Melissa,

I was referring to the foil packages.

Ah ha. That would work.

Looks good, Brook -

Anne.


This is the way they are roasted in Castilla y León ... Fantastic ... The Mediterranean does have its ancient culture in tact .. It is highly protected by the Spanish Government. Each región with its own dishes just like Italia and Greee and France.

Wonderful.

August is our summer holidays and off I go to visit my Mom and then, off to Italia, where we we have my Mom in Law and my younger twin daughter visiting ...

Margaux.