Beetroot Tzatziki

I don't know about you, but I really love beetroot. Roasted, in smoothies, as a pesto, grated in salads. However, for some reason, I never thought to make it as a simple, yet crazily tasty and delicious yoghurt based dip.

For those keeping tabs, you'll know from my last post  I've been recovering from surgery. My appetite has slowly been increasing, and the after affects of eating have been less dramatic. My biggest concern was replacing all the good bacteria truck loads of antibiotics and side effects had stripped from me.

Enter: fermented foods.

I have 2 tubs of yoghurt in my fridge. I honestly stared at them daily, yet the thought of eating any of it made my stomach turn. One day, as I was foraging in my crisper, wondering why it was so overfull, then remembering, I have a hubby who probably would never look there while his other half was in hospital, I found a bunch of beets.

They were just a bit on the soft side. I didn't feel like a salad, or a smoothy. I intended to make a pesto. I have a jar of walnuts being neglected in my pantry. Though, as I was (and am) still a bit nervous eating highly fatty foods, I stumbled across this recipe, with limited fat and...yoghurt! I had to give it a go.

This recipe was chosen largely based on, "Oh, I have that!" and, it's low fat content. Credit to good ol' Jamie Oliver for the inspo, but tweaked by me, of course :)

Beetroot Tzatziki (or beetroot dip)

ingredients:

3 large or 5 small roasted beetroot

1/4 of a small red onion

1/2 tsp mustard powder

1/2 to 1 tsp curry powder

pinch salt

2 tbsp balsamic

1 tbsp olive oil

100g plain yoghurt

juice half large or 1 small lemon

method:

• in some lightly oiled foil, wrap beetroot, sealing tightly.
• cook in a hot oven for 30-40 mins.
• allow to cool, then peel skin if desired.
• place these, and all other ingredients in a blender.
• blitz.
• store in an airtight jar in fridge.

Enjoy! Yep, it's that easy.

And trust me, it's ridiculously tasty.

(Image courtesy of sanitarium.com)

How gorgeous is the colour.

Simple cooking method leaves these babies soft and sweet, ready for blitzing.

Be prepared for mess!

Use your fave ingredients.

Garlic would go well with this, but I didn't have any.

And I only like the taste of Vaalia yoghurt, so it's my go to.

A healthy lunch wrap with an egg for protein has a hidden bottom layer of beetroot tzatziki, 

adding a delicious tang that made it amazing.

There you have it, some simple, healthy inspo for another day.

Until next recipe, thanks for reading :)