A Chef’s Thanksgiving: Cooking Low and Slow — With a One-Year-Old Sous-Chef
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February Food Festival Our Hearts Beet For You
FEBRUARY FOOD FESTIVAL: OUR HEARTS BEET FOR YOU
Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth and bringing our special touch to every menu.
BEET TZATZIKI
by Emilia Sochovka, Registered Dietician Nutritionist
Looking for a dish that pops? When you add grated beets to tzatziki, it turns hot pink! This protein-rich Greek yogurt dip will surely get a lot of attention on the table. Serve with veggie sticks and slices of whole wheat pita.
About the Artist: Erin Robinson is one of our GP Artists. Click here to see more of her art.
INGREDIENTS
PROCEDURE
1 cup low-fat plain Greek yogurt
1/2 lemon, juiced
2 Tbsp chopped fresh dill
1 garlic clove, minced
1/4 English cucumber, grated
3 beets, cooked and grated (wear gloves)
Olive oil
Salt and pepper
In a separate bowl, squeeze the water out of the grated cucumber. You can also grate the cucumber into a strainer, salt it, and let it sit for 20 minutes. Rinse lightly and squeeze dry.
Combine the yogurt, lemon juice, dill and garlic.
Add the prepared cucumber and grated beets into the bowl with the yogurt. Mix to combine well. Season with salt and pepper to taste and serve with a drizzle of olive oil and an extra sprig of dill.
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