We got this recipe for Beet Tsatsiki (za-DZEE-kee), a gorgeously pink, tangy dip, from friend and chef Ana Sortun. And it’s so good we think we could convince beet-haters like former President Obama and First Lady Michelle Obama to become converts. Serve with pita chips, celery sticks, or even turkey or chicken sandwiches.
- Cutting board
- Sharp knife (adult needed)
- Measuring spoons
- Measuring cups
- Small pan with lid
- Mixing bowl
- Pot holders
- Colander or strainer
- Box grater (adult needed)
- Large spoon
- 4 beets (each about the size of a golf ball), scrubbed clean
- 1 garlic clove, peeled and minced
- 1 tablespoon fresh lemon juice
- 1 cup plain yogurt
- 1 tablespoon chopped fresh dill
- 1 tablespoon olive oil
- Turn the oven on and set the heat to 425 degrees.
- Remove all but 1 inch of the beet stems and all of the greens. Put the beets in the pan and add 1⁄2 cup cold water. Cover.
- Once the oven temperature has reached 425 degrees, put the pan in the oven and roast until the beets are tender when pricked with the knife, about 35 minutes. Put the beets in the colander and set aside for 10 minutes.
- Run cold water over the beets. While the water is running, press down on the beets with your fingers and the skins will slip right off.
- Put the garlic and lemon juice in the bowl and let stand for 10 minutes. Add the yogurt, olive oil, and dill.
- Grate the beets with the box grater, and add them to the bowl. Mix well, cover, and refrigerate up to 2 days. Add extra dill for a garnish if you want to be fancy.