Beetroot Tzatziki Dip With Pita Chips
This delicious dip pairs beautifully with any winter salad, falafel bowl, or veggie platter. Its deep fuchsia color lends beauty to just about any Mediterranean dish. (Photo Source: Laura Sitterly)
| Yield: 2 servings | Time: 30 minutes |
Preparation
Bring a small pot of water to boil. Place the beet in the water and cover. Cook on simmer until a knife easily slides into the middle of the beet. Run it under cold water and slip off the outer skin.
Grate the cucumber and toss with salt. Next, grate the peeled beet. Add the grated vegetables to a medium bowl and stir in the salt, yogurt, and fresh herbs. Drizzle melted coconut oil over the top. Sprinkle on some pomegranate seeds and refrigerate.
Serve with pita chips, a veggie platter, or use it to dress up a falafel sandwich.
Ingredients
1 large beet
1 English cucumber
1/2 teaspoon salt
1 cup vegan yogurt
2 tablespoons chopped dill
1 tablespoon chopped mint
1 tablespoon refined coconut oil
Pomegranate seeds