Recipe: Beet, Yogurt, Garlic, and Dill Salad

Photo by Aglaia Kremezi

This pink beet tzatziki is an ideal side dish to serve with grilled lamb, chicken, or fish. As an alternative to the traditional pita bread, I prefer to spread it on toasted whole wheat or multi-grain bread, rubbed with a cut clove of garlic.

Makes about 3 cups.

    • 4-5 large cooked and peeled beets, diced
    • (If you life, add chopped, cooked beet stems and greens to diced beats)
    • 1 cup chopped flat-leaf parsley
    • ½ cup dill, chopped
    • 3 cups thick yogurt
    • 2-3 garlic cloves, minced, to taste
    • 1-2 jalapenos, finely chopped
    • 2-3 tablespoons fresh lemon juice, to taste
    • Salt and freshly ground black pepper, to taste
    • Sumac to sprinkle (optional)
    • Borage flowers, for garnish (optional)

In a bowl, combine the beets (and greens, if using) with the parsley, dill, yogurt, garlic, chilies, and lemon juice, stirring well. Add salt and taste. Adjust seasoning with more salt, lemon and a black pepper. Cover and refrigerate for at least 3 hours or overnight.

Spread on toasts and serve as an appetizer, or transfer to a serving dish, sprinkle with sumac, decorating with borage flowers, if you like.