Beetroot, courgette and spinach tzatziki

Recipe from: 7 September 2010

Ingredients 23
Servings 6
Time 10 mins

Ingredients

  • For the beetroot tzatziki:
  • 4
    medium beets, roasted and grated
  • 2
    cloves
    garlic, crushed
  • 3
    Tbs
    lemon juice
  • 300
    ml
    strained suzme (strained yoghurt)
  • 2-3
    Tbs
    olive oil
  • 2
    Tbs
    parsley,finely chopped
  • 2
    Tbs
    walnuts, roughly chopped
  • For the courgette tzatziki:
  • 2-3
    Tbs
    olive oil
  • 4
    small courgettes, finely sliced
  • 2
    Tbs
    fresh thyme leaves
  • 2
    cloves
    garlic, crushed
  • 3
    Tbs
    lemon juice
  • 300
    ml
    suzme (strained yoghurt)
  • 2
    Tbs
    pine nuts, lightly toasted
  • For the spinach tzatziki:
  • 2-3
    Tbs
    olive oil
  • 2
    cloves
    garlic, crushed
  • 400
    g
    fresh spinach
  • 3
    Tbs
    lemon juice
  • 300
    ml
    suzme (strained yoghurt)
  • 2
    Tbs
    sesame seeds, lightly toasted
 

Method

10 mins
 
To make the beetroot tzatziki:

Combine the grated beetroot, garlic, lemon juice and suzme, and season.
Serve drizzled with the olive oil, and sprinkled with the parsley and walnuts.

To make the courgette tzatziki:


Heat half the oil in a non-stick pan and gently sauté the courgettes and fresh thyme for 5-6 minutes, stirring all the time.
Remove from the heat and allow to cool.

Combine the cooled courgette, garlic, lemon juice and suzme, and season.
Serve drizzled with the remaining olive oil, and sprinkled with the pine nuts.

To make the spinach tzatziki:


Heat the olive oil in a large pan and sauté the garlic, then add the spinach and cook for just a couple of minutes.
Drain very wel, discarding any liquid.
Allow the spinach to cool and squeeze with your hands until as dry as possible.

Combine the cooled spinach, lemon juice and suzme, and season.
Serve sprinkled with the sesame seeds.

by Silvena Rowe
 

 

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