Beetroot with herby tzatziki recipe
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- Serves 6
- 20 mins to prepare
- 145 calories / serving
- Gluten-free
- Vegetarian
- Healthy
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)
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Shop ingredientsEach serving contains
- Energy
- 605kJ 145.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 0.4g
- Sugars
- 7g
of the Reference intake
Carbohydrate 7.1gProtein 5.4gFibre 0.7g
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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
