Got dip? Kids and toddlers love to dip veggies, cracker, chips, or pita triangles — keep it fun with this bold pink dip. But this fun take on tzatziki can be a snack in itself, or liven up sandwiches by using it as a condiment. No matter how you serve it, this creamy dip with vivid pink color will be a hit.
*My recipe calls for plenty of garlic and parsley. If you think these might turn picky eaters off, reduce the garlic to 1/2 – 1 clove and skip the parsley altogether.
Beet Tzatziki (adapted from The New York Times)
2 large cloves garlic, smashed*
1/2 teaspoon sea salt
2 tablespoons fresh squeezed lemon juice
2 cups steamed beets, shredded
2 cup thick Greek yogurt
1 teaspoon lemon zest
2 tablespoons minced parsley (optional)
1/2 teaspoon fresh ground pepper
2 tablespoons sriracha (optional)
To steam the beets, preheat the oven to 350 degrees. Wash beets, and trim the greens. Set in a small oven-proof dish, fill with 1/8″ water, cover with foil, and bake for roughly 40 minutes, or until the beets are easily pierced with a fork. Remove form oven, peel the skin under cold running water, and trim ends. Shred, and set aside.
Combine the garlic and salt in a mortar, and mash with the pestle. Add the lemon juice and set aside for 10 minutes. Meanwhile, combine the beets, yogurt, zest, parsley, and ground pepper. Stir in the garlic mixture, and sriracha if using. Cover and refrigerate for a half hour.
Serve as a small salad, dip, or condiment.