Vegan Beet Tzatziki
Equipment
- box grater
Ingredients
- 2 cups plain dairy free yogurt greek yogurt or a thicker cashew base world well in this
- 1 cup cucumber, grated leaving the skin on and using the largest grated holes on a box grater
- 1 cup beets, cooked, peeled and grated I used precooked beets
- 3 tbsp fresh mint, finely chopped
- 3 tbsp fresh dill, finely chopped
- 1/2 tsp sea salt
- 1 small lemon, juiced
- 2 tsp extra virgin olive oil
- 2 garlic cloves (grated, minced or one of each) I use a microplane to grate the garlic
- 1 tsp caraway seeds
- 2 tsp za'atar
- 1/8 tsp turmeric optional
Instructions
- Start by grating your cucumber (about 1 small cucumber) use a box grater. Use your hands to squeeze out some of the liquid and add to a large bowl.
- Grate about 3 cooked beets and add to the bowl.
- Note: If you don't have a box grater, you can still make this dish but finely slicing the cucumber and beets.
- Add in all remaining ingredients and stir until well combined. Add extra sea salt if needed to taste.
- Store in an airtight container in the fridge for up to 3 days. Enjoy!