Beetroot Tzatsiki

Tzatsiki is a Greek dip traditionally made with yoghurt, cucumber, garlic and mint, this beetroot version is a beautiful pink colour with the contrasting fine green dill. Dill and beetroot also go very well together. Serves 4.

This recipe is taken from Green Seasons Cookbook by Rachel Demuth.

INGREDIENTS

300mls beetroot puree (approx 2 medium beetroot)
2 garlic cloves, peeled
Pinch of salt
300mls Greek style yoghurt
1 tsp ground cumin
2 tbsps olive oil
1 tbsp red wine vinegar
Fresh dill, chopped
Pitta bread
Extra olive oil and ground cumin

METHOD

1. Wash the beetroot gently so as not to damage the skin, keeping the root on, this is to prevent the bright red juice bleeding away into the cooking water, leaving you with an insipid coloured cooked beetroot. Cut off the leaves 5cm from the top of the beetroot, save the leaves and cook up as spring greens.

2. Boil the beetroot in their skins in plenty of water until tender, depending on size it will take about an hour. Drain, leave to cool and then peel, chop and whiz to a smooth puree in a blender or food processor.

3. Crush the garlic with a pinch of salt until it is a smooth paste and mix in with the yoghurt.

4. Stir the beetroot puree into the yoghurt, stop when you have a strong pink colour and a thick consistency. You may not use up all the beetroot puree.

5. Stir in the cumin, olive oil and vinegar. Check for seasoning.

6. Garnish with fresh dill and serve with crisp pitta bread.

7. To crisp the pitta bread, slice open and flatten. Brush the insides of the pitta with olive oil and sprinkle with cumin. Place flattened out, oil side up in a hot oven until crisp. Break into pieces to serve with the beetroot tzatsiki.

To find out more about Rachel Demuth's restaurant in Bath, visit www.demuths.co.uk.