3. Pink Tzatziki
Are you having guests over for a dinner party? Try this recipe for pink tzatziki – Your guests will marvel at your culinary genius.
INGREDIENTS
1-cup Greek yogurt.
1-cooked beetroot.
½-teaspoon caster sugar.
1-clove minced garlic.
1-teaspoon lemon juice.
1-teaspoon red wine vinegar.
1-teaspoon dill leaves – chopped.
½-English cucumber – grated.
1-teaspoon crushed Himalayan pink salt.
METHOD
Start your recipe by grating the cucumber and pat it dry with paper towels to remove as much moisture as possible, then set aside.
Steam the beetroot for 40-minutes until tender, then cube. Add the beetroot to the food processor, along with sugar, salt, garlic, lemon juice, and vinegar – stir to combine. Fold in the Greek yogurt and stir in the drained cucumber. Add the chopped dill and stir to combine.
Season with crushed Himalayan pink salt and cracked black pepper to taste, and serve — store leftovers in an airtight container in the fridge for up to 3-days.