It’s early root season in Massachusetts and some of the underground goods are beginning to get pulled up for harvest. I’m starting to see radish and beets in abundance alongside rows of cucumbers at the farmers market. With a yard full of mint and a tub of yogurt in my fridge, I knew I could use all of these in-season veggies to make a refreshing summer dip. This dip is very similar to tzatziki, with some alterations and a few additions.
Tzatziki generally calls for dill, but I used mint in its place to help aid in cooling the body during this heatwave. I also added beets and radish for their wonderful health properties and to add a little zing to the dip. The beets turn the dip into the most brilliant and beautiful hue of pink. I left them raw in this recipe but you can used pre-cooked beets if that is what you have to work with. This can be spread onto a sandwich, used as a dip for chips or crackers, or served alongside some falafel. Add more or less yogurt, depending on how thick you want the dip to be.
Tzatziki generally calls for dill, but I used mint in its place to help aid in cooling the body during this heatwave. I also added beets and radish for their wonderful health properties and to add a little zing to the dip. The beets turn the dip into the most brilliant and beautiful hue of pink. I left them raw in this recipe but you can used pre-cooked beets if that is what you have to work with. This can be spread onto a sandwich, used as a dip for chips or crackers, or served alongside some falafel. Add more or less yogurt, depending on how thick you want the dip to be.
YIELDS
3–4 cups
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup raw beets, chopped
- 1/2 cup radishes
- 1 medium cucumber
- 2 cloves garlic, crushed
- 2 tbsp lemon juice
- 1/4 cup fresh mint, shredded
- 3/4 cup plain cashew yogurt
- salt & pepper to taste
Directions
1. Add the beet, radish, and cucumber to a food processor and pulse a few times until veggies are shredded into small chunks. Set aside.
2. In a mixing bowl, whisk together the garlic, lemon juice, mint, and yogurt.
3. Pour the shredded veggies into the mixing bowl and stir well to coat. Season with salt and pepper.
4. Store in the refrigerator until time to serve for best results.
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Photo: Lauren Sacerdote
