Beet Tzatziki

Sofra in Cambridge has been my go-to lunch spot for about 6 months now. I work nearby and love everything about this place. Most of the time I am in a hurry so I grab one of their stuffed flatbreads to go, but when I have a minute to stop and really enjoy my lunch, I like to go inside and relax with some crick-crack crackers and selections from the Mezze Bar. The only problem is that the first thing I tried from the Mezze Bar was so amazing, that I can't seem to try any of the other choices! Their beet tzatziki is so appealing to all the senses that my brain refuses to let me order anything else. I had a craving for this tzatziki on a non-work day, and we all know the last thing you want to do on a day off is to go anywhere near work, so I decided to make some at home. I switched it up a bit, either because I was in the mood for smoother tzatziki, or because I was too lazy to shred the beets and just felt like throwing the whole mess into the blender.
It's THAT easy The color is just stunning. It begs to be eaten. As I mentioned, mine was smooth while theirs is nice and chunky. It depends on what you like texture wise, but the flavors were pretty similar. I haven't been in a month or so, but I think theirs might have had some dill and a few more things snuck in there, mainly to subtly boost up the beety goodness.
More on Tzatziki and Yogurt Sauces here

Beet Tzatziki

  • 4 Small Beets Roasted until tender
  • 2 ish cups Greek Yogurt
  • 1 Clove Garlic Grated
  • 1 Lemon (Juice)
  • Salt and Pepper

Instructions

  1. blend until delicious! Serve Chilled. Best if made an hour or so before eating.