A vibrant colour like no other with a velvety rich creamy texture and taste. Vegan beetroot tzatsiki is a great alternative to the Greek cucumber version in Summer. You could serve it on toast, as a sauce or with a bunch of crudités for a party. The garlic flavour isn’t too strong here but feel free to add more if you don’t have your friends round!
300 g cooked beetroot purée
2 cloves garlic, crushed
pinch of sea salt
200 ml soya yoghurt
100 ml soya cream
2 tblsp extra virgin olive oil
1 tblsp cider or balsamic vinegar
fresh dill
1. Put all the ingredients into a blender and pulse or use a hand held liquidizer to blitz it all together.
2. Serve cold!