Roasted beetroot and ricotta tzatziki
A thick roasted beetroot, yogurt and ricotta dip with garlic, lemon, mint and chives.
Active time20 min
Cooking1 h
Total1 h 45 minResting : 30 min
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Ingredients
- 2 cloves of garlic
- 400 g raw beetroot
- a quarter of a cup of finely chopped fresh chives
- a quarter of a cup of chopped fresh mint
- 100 g ricotta
- 280 g full-fat natural yogurt
- 2 tbsp pure lemon juice
Preparation
Wash the beetroot without peeling. Preheat a lidded barbecue for indirect cooking, with heat on one side and a flame-free zone on the other. Put the beetroot in a barbecue-safe dish in the flame-free zone. Close the lid and cook for about 60 minutes until easily pierced with a knife.
400 g raw beetroot- lidded barbecue
- barbecue-safe dish
- knife
Remove the dish with oven gloves and cool the beetroot for about 30 minutes until comfortable to handle. Peel and roughly chop. While cooling, peel and crush the garlic.
2 cloves of garlic- oven gloves
- knife
- chopping board
- garlic press
Blend the cooled beetroot with yogurt, ricotta, garlic and lemon juice to a thick, smooth dip. Transfer to a bowl and fold in chives and mint. Serve cool.
a quarter of a cup of finely chopped fresh chivesa quarter of a cup of chopped fresh mint100 g ricotta280 g full-fat natural yogurt2 tbsp pure lemon juice- blender
- bowl
- spoon
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration