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Turmeric and Beet Tzatziki with Winter Vegetable Crudités
Prep Time
2 hrs
Cook Time
40 mins
Total Time
2 hrs 40 mins
 

A vibrant beet tzatziki recipe with red beets and fresh turmeric served with a platter of winter vegetable crudités. You'll want to cook the beets in the oven and then assemble the tzatziki, and let it chill at least two hours, but preferably overnight. 

Recipe Type: Appetizer
Makes: 2 cups
Author: Brooklyn Supper
Ingredients
  • 2 large red beets, scrubbed, with all but 1/2-inch of greens trimmed
  • 1 cup Greek yogurt
  • 2 cloves garlic, smashed, peeled, and minced
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons grated fresh turmeric (optional)
  • 1/4 teaspoon sea salt
  • freshly ground pepper to taste
  • 1 pound small carrots, scrubbed and halved
  • 1 pound radishes, scrubbed and halved
  • 2 endive, ends trimmed and leaves carefully peeled off
Instructions
  1. Preheat oven to 425 degrees F.
  2. Place beets in a small baking dish. Fill with water to a 1/4-inch depth and cover tightly with foil. Roast beets 40 - 45 minutes or until very tender. (Use caution to avoid steam plume when removing foil – it's extremely hot.) Set beets aside until cool enough to handle. Under cold running water, use hands to remove peels. Grate beets.
  3. Meanwhile, combine garlic, lemon juice, and sea salt in a small bowl. Set aside for 10 - 20 minutes.
  4. In a large mixing bowl, fold to combine grated beets, Greek yogurt, garlic lemon mixture, and turmeric. Cover and chill 2 hours or as long as 1 day.
  5. Before serving, stir well and adjust salt levels as needed. Serve on a platter with halved carrots and radishes, and endive leaves.