Ingredients
Scale
For the beet tzatziki:
- 1 1/2 cups plain Greek yogurt
- 1 tablespoon chopped fresh dill
- 1 clove garlic, grated or minced
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 medium roasted beets, cooled
For the Beet Green Chips:
- 1 bunch beet greens, stems removed, washed and dried
- 1 tablespoon olive oil
- salt to taste
Instructions
For the Beet Tzatziki:
- In a medium mixing bowl, stir together yogurt, dill, garlic, lemon juice, salt and pepper. Using the large holes on a grater, grate the roasted beets into the bowl.
- Fold grated beets into the yogurt mixture until combined.
- Serve with beet green chips and/or homemade pita chips.
For the Beet Green Chips:
- Preheat oven to 350 degrees. Spread beet greens out in a single layer on a baking sheet.
- Drizzle with olive oil and salt to taste.
- Bake for 7-10 minutes, turning over once and baking for another 7-10 minutes, or until crispy.
Notes
To roast beets, preheat oven to 375 degrees F. Cover beets in foil with a little olive oil and place on a baking sheet. Roast for 50-60 minutes, or until tender, checking in on the beets every 20 minutes or so, adding water to them if they seem dry. Let beets cool before peeling.