Name: Beetroot tzatziki
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 2 large_piece beetroot (400g); 1 cup (280g) yoghurt; 1/2 cup (100g) ricotta cheese; 2 clove garlic, crushed; 2 tablespoon lemon juice; 1/4 cup finely chopped fresh chives; 1/4 cup finely chopped fresh mint

Ingredients

2 large_piece beetroot (400g)

1 cup (280g) yoghurt

1/2 cup (100g) ricotta cheese

2 clove garlic, crushed

2 tablespoon lemon juice

1/4 cup finely chopped fresh chives

1/4 cup finely chopped fresh mint

Method

1.Place unpeeled beetroot in disposable baking dish. Cook in covered barbecue, using indirect heat, following manufacturer’s instructions, about 1 hour or until tender; cool.

2.Peel beetroot; chop coarsely. Place beetroot in food processor with yoghurt, cheese, garlic and juice; blend until combined.

3.Remove from processor; stir in herbs.

Wear a pair of rubber gloves when you handle the cooked beetroot to avoid staining your hands.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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