By justinecooksvegan.com
Vegan Beet Tzatziki
5 steps
Prep:10min
Updated at: Sat, 23 Nov 2024 12:04:19 GMT
Nutrition balance score
Good
Glycemic Index
42
Low
Glycemic Load
4
Low
Nutrition per serving
Calories84.8 kcal (4%)
Total Fat4.4 g (6%)
Carbs9.1 g (3%)
Sugars3.8 g (4%)
Protein2.8 g (6%)
Sodium230.3 mg (12%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 cupsplain dairy free yogurt
greek yogurt or a thicker cashew base world well in this
1 cupcucumber
grated, leaving the skin on and using the largest grated holes on a box grater
1 cupbeets
cooked, peeled and grated, I used precooked beets
3 Tbspfresh mint
finely chopped
3 Tbspfresh dill
finely chopped
½ tspsea salt
1lemon
small, juiced
2 tspextra virgin olive oil
2garlic cloves
grated, minced or one of each, I use a microplane to grate the garlic
1 tspcaraway seeds
2 tspza'atar
⅛ tspturmeric
optional
Instructions
Step 1
Start by grating your cucumber (about 1 small cucumber) use a box grater. Use your hands to squeeze out some of the liquid and add to a large bowl.
Step 2
Grate about 3 cooked beets and add to the bowl.
Step 3
Note: If you don't have a box grater, you can still make this dish but finely slicing the cucumber and beets.
Step 4
Add in all remaining ingredients and stir until well combined. Add extra sea salt if needed to taste.
Step 5
Store in an airtight container in the fridge for up to 3 days. Enjoy!
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