Vegan Mofo #8: Beetroot Tzatziki


My kitchen has been a bit of a disaster zone since the marrow incident. I swear that thing has given me really crappy luck. I got so worked up over failed polenta last night, that I decided not to post. The good news is, I have something new to share with you today. I thought it was time to move onto another vegetable and go for something really simple..

Beetroot Tzatziki

  • 1 large beetroot, cooked
  • 1 clove of garlic, crushed
  • a splash of olive oil
  • a splash of white wine vinegar
  • 250g soya yogurt
  • a handful of parsley, chopped
  • salt
  1. Grate your cooked beetroot and add to a bowl with the garlic, olive oil and vinegar. Give it a good stir.
  2. Next, stir in the yogurt and parsley. Season with salt
  3. Pop into the fridge for at least 30 minutes before serving.
Can’t screw up that, can you??
(Although, I have to say, it was incredibly easy to screw up tomato and butterbean baked fritters. I made the mistake of sliding them into the oven on a cookie sheet…which happened to slide down the back of the oven (which is gas by the way), tipping my lovely fritters into the flames of doom…)
I hope that’s the last of the culinary bad luck. I don’t know if I can take anymore!
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