Beetroot & Horseradish Tzatziki
2 small beetroot (or 1 medium), grated
1 or 2 cucumber (to make a cup full of grated cucumber)
1 tbsp freshly grated horseradish
1 tbsp chopped chives
1 cup thick (Greek) yogurt
1 tsp Dijon mustard
1 small tsp sea salt (or to taste)
1 large clove of garlic
Grate the cucumber fine and drain in a sieve until most excess liquid is drained off. Add to the grated beetroot and horseradish in a bowl. In another bowl, mix together yogurt, chives, mustard, garlic, and salt. Taste if it is to your liking, and then carefully spoon in the cucumber, beetroot and horseradish.
I served it with toasted pita bread and a side salad of cherry tomatoes, diced kohlrabi, small lettuce leaves, and edible flowers.
I cooked this staying at the New Moorings Farm in Sedgwick, Maine. See the story With A Pitchfork In My Kitchen here