Tzatziki is such a refreshing dip, and with all those cucumbers, it’s perfect for summer. Jason Donoho, the culinary director at Verts, isn’t content to simply serve tzatziki with pita bread and call it a day.
In this new dip he’s serving at the restaurant, which has more than half a dozen Central Texas locations, you’ll find minced beets, which add color and an earthy aroma to the plain white yogurt.
It’s more pink that red, but with enough beets, you could turn it into a patriotic dip worthy of this weekend’s festivities.
2 pints plain yogurt
3 cucumbers, peeled, seeded and minced
1 cup cooked beets, minced
1 cup fresh parsley, chopped fine
1/2 cup fresh dill, chopped fine
1/4 cup dried spearmint
1 Tbsp. lemon juice
1 tsp. salt
Combine all ingredients in large mixing bowl. Chill for two hours and serve with warm pita bread and vegetables for dipping.
— From Verts culinary director Jason Donoho