Beet Tzatziki with Grilled Spring Vegetables
By: Elizabeth Stark of Brooklyn Supper
Initially, I'd imagined this recipe for plant-based beet tzatziki with grilled vegetables as the perfect spring appetizer plate. You know, the kind of thing you'd serve at a brunch party or as a vibrant start to a dinner gathering.
But these days, the only gatherings most of us are attending are virtual. Even if our brunches and dinners are decidedly small affairs right now, we can enjoy the pleasures of fresh spring vegetables and bold color combinations.
And after months of comfort cooking and heavier foods, tucking into a big tray of grilled vegetables and vibrant beet tzatziki is a lovely way to enjoy the flavors of the season.
Beet tzatziki, made with plant-based Greek-style almond milk yogurt, garlic, lemon, and fresh herbs, pairs the earthy sweetness of beets with the punch of fresh garlic and lemon juice. Grilled spring vegetables, with a little char and lots of crunch, are just the thing for dipping. Add grilled naan or pita cut into triangles, and you have a snacky dinner or the perfect spring appetizer.
Beet Tzatziki with Grilled Asparagus and Carrots
This colorful vegan beet tzatziki can be served with grilled spring vegetables as detailed below, on pitas with falafel, or anywhere you'd add a dollop of your favorite condiment! The beet tzatziki will keep sealed in the fridge for three days. Stir well before serving.
Serves: 6
Ingredients
Tzatziki
1 bunch beets (about 1 pound)
2 cloves garlic, finely grated
Zest of 1 lemon plus 2 tablespoons fresh squeezed juice
1/2 teaspoon sea salt, plus more to taste
2 cups plain, plant-based Greek-style yogurt (or sub the vegan yogurt of your choice)
2 tablespoons minced chives
2 tablespoons minced fresh dill
2 tablespoons extra virgin olive oil
Lemon wedges for garnish
For Dipping
1 bunch asparagus, well rinsed with woody ends snapped off
4 young carrots, scrubbed and sliced 1/4-inch thick lengthwise
4 green onions, trimmed
Vegetable oil
Sea salt
Radishes, halved
Naan or pita
Instructions
To make the tzatziki, preheat oven to 400 degrees F. Trim greens from the beets and scrub off any dirt. Set beets in a small baking dish and fill with 1/4-inch of water. Cover tightly with foil. Roast 50 - 60 minutes (longer for larger beets), or until beets are fork tender. Carefully uncover (steam will be hot), and set aside to cool.
Cut away the stem and, under cold running water, use your fingers to peel away the beet skin (it should come right off; use a peeler if needed). Grate beets into a medium-sized mixing bowl. Add garlic, zest, juice, and sea salt. Fold in yogurt. Taste and add more lemon or sea salt as needed. Cover and set in the fridge to chill until ready to serve.
To grill vegetables, prepare a hot grill or grill pan. Brush asparagus and carrots with vegetable oil and sprinkle with sea salt. Over moderate grill heat (not the hottest part of the grill) or a hot grill pan, cook asparagus just until they're charred on both sides and tender, 2 - 3 minutes per side. Grill carrots 2 - 3 minutes per side. Grill onions 1 minute per side.
Arrange grilled vegetables on a platter. Add radishes, naan, and fresh herbs for garnish. Sprinkle with sea salt and lemon juice. Spoon tzatziki into a bowl, garnish with minced herbs and drizzle with olive oil. Serve right away.
