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Beetroot with herby tzatziki recipe
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24 ratings
In partnership with Diabetes UK
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! See method
Ingredients
- ½ x 300g pack steamed beetroot, sliced
- 1 tbsp extra-virgin olive oil, plus 2 tsp
- 200g pack baby cucumbers (or 1 large), coarsely grated
- 350g low-fat Greek-style yogurt
- 1 garlic clove, crushed
- 20g fresh dill, chopped
- 20g fresh flat-leaf parsley, leaves chopped, stalks discarded
- 50g pine nuts, toasted
- flatbreads, to serve (optional)
Each serving contains
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Energy
605kj
145kcal
7%
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Fat
11g
15%
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Saturates
2g
10%
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Sugars
7g
7%
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Salt
0.4g
6%
of the reference intake
Carbohydrate 7.1g
Protein 5.4g
Fibre 0.7g
Method
- 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.
See more Beetroot recipes