Beet tzatziki from The Olive and the Caper: Adventures in Greek Cooking by Susanna Hoffman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Breadcrumbs on March 25, 2012

    p. 467 Full disclosure, this recipe did not appeal to me when I flipped through the book and, if it hadn’t been called for as an accompaniment to the Ground Lamb Kebabs I was making, I don’t think I’d even bothered to try it. So fast forward several hours and I’m delighted to report that I gave this a try as we absolutely LOVED this dish with and without the Lamb Kebabs. The earthiness of the beets play beautifully w the tang of the Greek Yogurt and in our case, proved to be the perfect partner to the unctuous flavours of the lamb. I prepared my recipe w roasted candy cane beets so I didn’t achieve the vibrantly coloured dish that others report. Instead my Tzatziki was pinkish in colour. We enjoyed this very much, I know this healthy dish will be part of our regular rotation.

  • amraub on March 21, 2012

    Loved the bright colour. Diced very finely and texture was okay. Great with lamb kebabs.

  • Delys77 on March 12, 2012

    Pg. 467 The result looks like a chemical spill because of the intense pink from the beets, it is really unappealing. The actual flavour is pretty good, but I would suggest grating the beets instead of dicing. All that said the colour is just too bizarre for me.

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