2025 Food Festival: January – Buckwheat Flour
This year, Chef Andrew Smith, Culinary Director, curated our Food Festivals and prepared some delicious recipes to help celebrate the ingredient! We’re kicking off with
Go Back
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.
More Recipes
Chefs’ Choir: Chef Solanki’s Aloo Gobi Recipe
In celebration of Veganuary, Chef Solanki Roy has shared her version of the classic Indian staple, Aloo Gobi.
Non-alcoholic Cocktail: Orange Creamsicle
Bring back childhood memories: 0.5 oz Vanilla Syrup 3 oz Orange Juice 1 oz Coconut Cream Fill with Ginger Beer
Non-alcoholic Cocktail: Matcha Raspberry Bloom
A green tea twist with a floral touch: 2 tsp Matcha Powder (frothed in hot water) 0.5 oz Raspberry Syrup 1 can Kin Euphorics Bloom
Non-alcoholic Cocktail: Hibiscus Cucumber Highball
A crisp, floral highball with refreshing cucumber notes: 0.75 oz Hibiscus Syrup 2 slices of Cucumber (muddled) 0.75 oz Lemon Juice 2 oz Club Soda
Non-alcoholic Cocktail: Pink Starburst
A creamy, fruity delight: 1 oz Almond Milk 1 oz Pomegranate Juice 0.5 oz Strawberry Puree Fill with Sprite
Non-Alcoholic Cocktail: Astronaut Ice Cream
For a playful nod to nostalgia: 0.5 oz Chocolate Syrup 0.5 oz Orgeat Syrup (contains nuts) 0.5 oz Coconut Cream Fill with Root Beer
Chef’s Choir: Chef Andrew’s Perfect Standing Rib Roast Recipe
Chef Andrew Smith shares his recipe for the perfect Standing Rib Roast. Using confit garlic and a home made rub with fresh herbs, his technique ensures outstanding flavors that will leave your guests lining up for seconds.
Related Posts
No records found for the
search criteria entered.
-
2025 Food Festival: January - Buckwheat Flour
FEBRUARY FOOD FESTIVAL: OUR HEARTS BEET FOR YOU Each month, ou...
-
Chefs' Choir: Chef Solanki's Aloo Gobi Recipe
In celebration of Veganuary, Chef Solanki Roy has shared her version of the classic Indian staple, Aloo Gobi...
-
Non-alcoholic Cocktail: Orange Creamsicle
FEBRUARY FOOD FESTIVAL: OUR HEARTS BEET FOR YOU Each month, ou...
