Beetroot tzatziki Recipe
- 1 cooked (not pickled) beetroot, peeled
- 500g/1lb 2oz plain Greek-style yoghurt
- 1 lemon, juice only
- handful fresh dill
- 2 tbsp chopped fresh mint leaves
- 2 tbsp finely chopped cucumber
- salt and freshly ground black pepper
- vegetable chips, for dipping
- Put the beetroot in a mini food processor and blend until finely chopped. Transfer to a bowl and mix in all the remaining ingredients except the vegetable chips. Season with salt and black pepper.
- Serve with vegetable chips for dipping.
