Salting and draining the vegetables helps keep the tzatziki thick, but you can skip this step if you’re in a hurry; instead, pat them dry thoroughly with kitchen paper.
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Yields:
6 serving(s)
Prep Time:
10 mins
Total Time:
10 mins
Cal/Serv:
70
Ingredients
1/2
cucumber
2
cooked beetroots in natural juices, about 150g total
1
small garlic clove, crushed
Small handful finely chopped mint leaves and/or dill fronds, plus extra to scatter
200g
full-fat Greek style yogurt
4Tbsp.
pomegranate seeds
Directions
Step 1Halve the cucumber lengthways and use a teaspoon to scrape out and discard the seeds. Using a box grater, coarsely grate the cucumber, then the beetroot. Put in a sieve set over a bowl, sprinkle over ¼tsp salt and toss to coat. Set aside for 20min to drain off excess moisture.
Step 2Tip drained cucumber and beetroot on to a sheet of kitchen paper, pat dry, then put into a clean bowl. Add the garlic, chopped herbs, yogurt and 3tbsp pomegranate seeds and mix well; check seasoning. Scrape into a serving dish, top with the reserved 1tbsp pomegranate seeds and a sprinkle of extra mint/dill; serve.
GET AHEAD Prepare up to 3 days ahead (without garnish); cover and chill. Stir well and complete recipe to serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
