Tzatziki with beets and mint

By Mettch • February 22, 2010 • 0 Comments

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Author Notes: Interestingly beets are a great substitute for the classic cucumber in this dish. I have had great success serving it as a side dish for fish such as cod or tilapia. - Mettch

Serves 4

2.5 cups greek yogurt (I use 0.5% which works just fine)
1 teaspoon salt
1 head minced garlic (or less if you don't love garlic as much as I do)
4 tablespoons extra virgin olive oil
2 large beets (probably a bit more than one pound)
1 handful of fresh mint, chopped finely

Mix together the yogurt and the salt. Let it drain in a coffee filter for a few hours.
Add olive oil and garlic and a bit of pepper (depends on your preference).
Shred the beets roughly and just before serving add them to the yogurt mixture as well as the mint.