Red Beet Tzatziki with Grilled Vegetables

Name: Red Beet Tzatziki with Grilled Vegetables
Yield: 4
Ingredients: 1 pound small ﬁrm red beets, scrubbed well; 2 medium garlic cloves, ﬁnely grated; 1 tbsp ﬁnely grated lemon zest; 2 tbsp freshly squeezed lemon juice; 2 tbsp minced fresh dill; ½ tsp sea salt; ½ tsp freshly ground black pepper; 2 cups plain plant-based Greek-style yogurt; 2 tbsp ﬁnely chopped pistachios, for garnish; ½ pound asparagus, rinsed well and trimmed; 6 small carrots, trimmed, scrubbed and halved lengthwise; 6 baby bell peppers, halved; 6 green onions, trimmed; 4 lightly steamed yellow baby beets, peeled and halved; 1 tbsp olive oil; Handful of radishes, rinsed well; 2 Panaji Naan, cut in wedges

A refreshing dip - cool and colourful!

Serves

Ingredients

For the tzatziki

1 pound small ﬁrm red beets, scrubbed well
2 medium garlic cloves, ﬁnely grated
1 tbsp ﬁnely grated lemon zest
2 tbsp freshly squeezed lemon juice
2 tbsp minced fresh dill
½ tsp sea salt
½ tsp freshly ground black pepper
2 cups plain plant-based Greek-style yogurt
2 tbsp ﬁnely chopped pistachios, for garnish

For the vegetables

½ pound asparagus, rinsed well and trimmed
6 small carrots, trimmed, scrubbed and halved lengthwise
6 baby bell peppers, halved
6 green onions, trimmed
4 lightly steamed yellow baby beets, peeled and halved
1 tbsp olive oil
Handful of radishes, rinsed well

For serving

2 Panaji Naan, cut in wedges

Cooking Steps

Roast the beets

Preheat the oven to 400F. Place the beets in a small baking dish, add ½ cup water. Season with salt, cover tightly with foil and place in the oven. Roast the beets for 35 to 45 minutes or until they are cooked through. Remove from the oven and allow to cool.

Prepare the tzatziki

Trim the beets of the stem and root end. Rub the beets in a paper towel to remove the skin (it should slip right off) and rinse them lightly under cold running water. Pat the beets dry and grate them into a medium-sized mixing bowl. Add garlic, lemon zest, lemon juice, dill, sea salt and freshly ground black pepper. Fold in yogurt. Cover and refrigerate until ready to serve.

Grill the vegetables

Preheat a grill to medium Toss the asparagus, carrots, peppers and green onion in the olive oil and sprinkle with sea salt. Grill the asparagus, carrots and peppers until tender and lightly charred on both sides about 3 minutes per side. Grill the green onions for about 1 minute per side. Warm the naan and cut into wedges.

To serve

To serve, place the grilled vegetables, radishes and naan onto a serving Spoon the tzatziki into a serving bowl, garnish with chopped pistachios and serve immediately.