Beet Tzatziki, from Blisstree contributor Hailey Eber (a.k.a. “Marathon (Wo)Man”)
This veggie and yogurt-based dip, adapted from Ana Sortun’s Spice, is a fresh, delicious alternative to creamy nonsense dips that come in a jar. Beets are in season now, and if you use red beets, this dip has a gorgeous deep purple-red color. If you wanted to be cute for the Fourth, you could serve with (baked) white and blue corn chips for a patriotic color scheme. Or, serve it with cucumbers and other veggies for even healthier dipping.
1 tsp finely chopped garlic
2 tsp fresh lemon juice
1 tsp salt
1 1/2 cups 2% greek yogurt
1 tablespoon extra-virgin olive oil
black pepper to taste
1 Tbsp chopped fresh dill
4 roasted or boiled beets, coarsely grated
1. Place the garlic into a medium mixing bowl with the lemon juice and salt. Let stand for about 10 minutes. This takes some of the heat out of the raw garlic.
2. Stir in the yogurt, olive oil, and black pepper.
3. Fold in the shredded beets and dill, and re-season with salt and pepper to taste if necessary. Serve cold or at room temperature.