Wednesday 22 November 2017

A forkful of beetroot tzatziki

Spend some time on Saturday morning preparing beetroot tzatziki to serve up for lunch with friends or family...

Beetroot tzatziki
Beetroot tzatziki
It's recommended to use fresh beets in the beetroot tzatziki.

Aoife McElwain and Mark Duggan of Forkful

We recommend using fresh beets for this recipe because of the texture and flavour they bring to the finished dip.

If you don't have beets in your backyard, four small vacuum packed ones should do the job nicely too.


1 large fresh beetroot (about 350g)

3 heaped tablespoons of Greek yoghurt

Orange zest

1 teaspoon of red wine vinegar




1. Pre-heat your oven to 180c/160c fan/gas mark 4. Chop your fresh beetroot in half and wrap each half in tinfoil. Roast in the oven for 45 minutes to 1 hour or until you can easily insert a knife into the flesh of the beet. Remove from oven and allow to cool before removing the tin foil and peeling off the skin. Use gloves if you don't fancy having pink hands for the rest of the day.

2. Roughly grate the beetroot halves into a large bowl. Add the Greek yoghurt, the zest of the orange, the red wine vinegar and a good pinch of salt and pepper. Mix well until you have a beautifully purple dip. Feel free to add more yoghurt if you want to make it go further.

We love serving this beetroot tzatziki with our pulled pork but you can also pair it with fried mackerel, roast chicken or a summer salad.

This will keep in the fridge for up to three days so make a big batch and eat it over the weekend.

Beetroot tzatziki

First published in INSIDER Magazine, exclusive to Thursday's Irish Independent

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