I love Ana Sortun’s beet tzatziki. Love it. Think about it when I don’t have any, which is most of the time. And then sometimes run over to Sortun’s cafe, Sofra, to buy some. Forget about The Professor for the moment, who has an aversion to dill. I could eat a pint of Sortun’s beet tzatziki straight. And actually, I might have, because I craved it when I was pregnant last year and eating … robustly.
In any case, my CSA box from Siena Farms this week included beets and Ana’s tzatziki recipe! Now, at the very least, I’ll be able to satisfy my cravings without waiting in line at Sofra. And I might even be able to tweak the tweak the recipe (replacing the dill with a mix of parsley and basil maybe?) to make it more popular with The Professor. He does love beets, after all.
Ana Sortun’s Beet Tzatziki
2 tsp fresh lemon juice or to taste
1 tsp finely chopped garlic
1 tsp salt
1 1/2 cups yogurt or labneh
1 tablespoon olive oil
1 tablespoon freshly chopped dill
1 to 1/2 cups cooked shredded beets
Combine the lemon juice, garlic, and salt in a bowl and let stand 10 minutes. Stir in the yogurt, olive oil, dill, and pepper. Fold in the beets and adjust the seasoning to taste. Serve cold or at room temperature.