Recipe: Beet, Yogurt, Garlic, and Dill Salad

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kremezi april16 Beet-Yogurt post.jpg

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.

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Aglaia Kremezi writes about food in Greek, European, and American magazines, publishes books about Mediterranean cooking in the U.S. and Greece, and teaches cooking classes. More

Aglaia Kremezi has changed her life and her profession many times over. She currently writes about food in Greek, European and American magazines, publishes books about Greek and Mediterranean cooking in the US and in Greece, and teaches cooking to small groups of travelers who visit Kea. Before that she was a journalist and editor, writing about everything, except politics. She has been the editor in chief and the creator of news, women's, and life-style magazines, her last disastrous venture being a "TV guide for thinking people," a contradiction in terms, at least in her country. She studied art, graphic design, and photography at the Polytechnic of Central London. For five years she taught photography to graphic designers while freelancing as a news and fashion photographer for Athenian magazines and newspapers. Editors liked her extended captions more than the pieces the journalists submitted for the events she took pictures for, so she was encouraged to do her own stories, gradually becoming a full time journalist and editor. You can visit her website at www.keartisanal.com.


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