Beetroot Tzatziki (Vegan-friendly)

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An adaption of the Greek tzatziki which is usually made with cucumber and yogurt. When you add beetroot it turns a stunning carmine colour so it makes anything you eat it with look good. We sometimes skip the mint and use a teaspoon of toasted cumin seeds instead, and sprinkle some extra cumin seeds on top. You could do the same with toasted coriander seeds or use fresh coriander instead of mint.


200g thick Greek yogurt (use a vegan yogurt if required)
4 small cooked beetroots (from a vacuum-pack), cut into cubes
1/2 cucumber, cut into small cubes
Juice of 1 lemon
1 garlic clove, finely sliced
6 mint leaves
Sea salt and freshly ground black pepper


1. Put everything except the sea salt in a blender or bullet blender and blitz, adding cold water to thin it out (the cucumbers are quite watery so you may not need to do this) or add more yogurt if you want it to be a thicker consistency. Season with sea salt and freshly ground black pepper to taste.

– Serve the Beetroot Tzatziki on rye bread (use gluten-free bread if you wish) with our Feta Cheese, Ricotta and Lemon Dip.

– Top the Beetroot Tzatziki with roasted chickpeas – they are so easy to make and are a great healthy snack.

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