Oh Anna Sortun…. you are my favorite chef in the whole wide world. This recipe is wonderful on its own with bread or alongside her whipped feta with sweet and hot peppers. Not only are they STUNNING plated together (fuchsia and orange) but they are the perfect compliment in taste.
I highly recommend Sortun’s book “Spice, Flavors of the Eastern Mediterranean” as well as her Cambridge restaurant Oleana and her bakery Sofra. Her food continually shows me what good food is supposed to taste like.
(Makes about 2.5 Cups )
- 1 Cup roasted, shredded red beets. (directions below)
- Vegetable oil
- 1 tsp finely chopped garlic [you are using this raw so make sure to chop it small!]
- 2 tsp fresh squeezed lemon juice [about 1/4 lemon]
- 1 tsp salt
- 1 1/2 cups whole milk plain yogurt. [I use greek yogurt]
- 1 Tbsp olive oil
- Black pepper to taste
- 1 Tbsp chopped fresh dill [I have to use dried dill sometimes – not as good but it works]
- Preheat oven to 400 degrees F
- Wash the beets
- Trim the root ends off of the beets so that they stand without rolling around
- Rub the beets with a little vegetable oil and place them in a small heavy roasting pan or skillet. Sprinkle them with salt and pepper to taste, pour in 1/2 cup water and cover them twice with foil. Four golf ball size beets should take 45 min to roast. They should be tender when poked with a fork. (I’ve also roasted them in my toaster oven rubbed with olive oil and they’ve come out great)
- When cool enough to handle rub the skins off with a paper towel.
- Grate beets using a box grater (I use the grater on my food processor)
To Make the Tzatziki:
- Place the garlic into a medium mixing bowl with the lemon juice and salt. The book says to let it sit for 10 minutes to take some of the heat out of the raw garlic but i usually let it sit for 15 – 20 minutes.
- Stir in the yogurt, olive oil and black pepper.
- Fold in the shredded beets and dill and reseason with salt and pepper to taste.
- Serve cold or at room temperature.
+Candy Striped beets work really well too.