The Vibrant Beet Tzatziki

The Vibrant Beet Tzatziki


Last month, I was lucky to be showered by the greatest friends a gal could have. Between the company, the conversation and laughter, the drinks, and last (but not least)...the food, it's safe to say that 

my baste (aka best friend), Rachel Sisson, knows how to throw a party!
Rachel owns her own event planning business in Bar Harbor, Maine. She pays close attention to detail, has the greatest taste in music and is a food lover and creator. 

Just one of the many mouth watering appetizers served at my bridal shower, 

 got the recipe for The Vibrant Beet Tzatziki from her friend and owner of Sassafrass Catering, Amanda Kendall. 
It is adapted from Spice: Flavors of the Eastern Mediterranean, by Ana Sortun, but made specially with Sisson Flair! 
Not only will it make your table look pretty, but your guests will be very happy! 

It was so good, that I wanted to share it with all of you...

5 baby beets
2 teaspoons minced garlic
4 teaspoons freshly squeezed lemon juice
1-2 cups plain, Greek yogurt
1 Tablespoon extra virgin olive oil
2 1/2 tablespoons chopped fresh dill
3 English cucumbers
Black pepper


1. Peel cucumbers (if organic, you can keep the skin on ~ just make sure to rinse thoroughly) and cut into cylinders, aka bite size pieces. Use a melon ball or spoon to carefully scoop out a little piece in the middle of the cucumber for the beet creation to rest in (make sure you don't go all the way through the cucumber ~ you are just making a cup for the beets to sit in). Cover with paper towel and plastic wrap. Set aside. 

2. Boil beets until tender. Once cool, rub skin off beets and coarsely grate. 

3. In a mixing bowl, combine garlic, lemon juice and 1 teaspoon salt. Let sit for about 5 minutes. 

4. Stir in yogurt (strained) and olive oil ~ and then the beets and the dill. Add salt and pepper to taste and chill until ready to serve. 

5. Fill cucumber cylinders/cups with beet tzatziki. 

6. Top with dill sprig or a pansy. Serve and enjoy!

*The original recipe calls for roasting the beets, but to make it easier, she boiled them instead. For this recipe, the chef doubled the garlic, lemon and dill to up the flavor...and added the yogurt slowly until it came together as to where she liked it (sometimes 2 cups makes it too liquidy, so use your judgement). 

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