Hold the phone. Beet Tzatziki is about to be your new favorite dip in the whole wide world.
First… let’s just discuss the color of this Beet Tzatziki. I mean, doesn’t that just make you infinitely happy?! It’s so vibrant and I literally cannot get enough. I’ve been making this on repeat since I got home from Napa and I have no intention of letting up anytime soon!
Before we get to the recipe I have to tell you guys about this last trip to Napa. I’ve been to Napa dozens of times. Literally dozens… but this past trip was easily the most special.
Stonyfield Organic invited me and a handful of other bloggers up there for a 2 day trip filled to the brim with incredible food, inspiring people and memories I will truly never forget. It was a brand trip like no other led by the most incredible people including CEO Gary Hirshberg!
Gary and his business partner Samuel started Stonyfield 30+ years ago with just 7 cows! Fast forward 30 some off years and today their organic ingredient purchases support a massive network of food producers made up of hundreds of organic family farms, thousands of organic cows, and over 200,000 organic acres. I mean, how insanely incredible is that?! And Gary is like the ultimate hustler. I’m seriously in awe of his business skills. If you haven’t listened to his podcast on How I Built This… go listen immediately! He’s rocking it!
Back to Napa… we visited the home farm of Doug Lipton, the co-founder of The Shed, a farm-to-table restaurant in Healdsburg which is actually my favorite place on earth, Preston Farm and winery, Chez Panisse (home to Alice Waters who is quite possibly the most inspiring woman in the food world) and the organic farm on the University of California of Santa Cruz! It was hour after hour of incredible food and even better stories. We learned all about how far organic farming has come, how it creates a more sustainable food system and a healthier planet, and why it’s so important!
We got into the nitty gritty (literally) of how soil on organic farms are better at sequestering carbon than soil from conventional farms! I mean, eye opening to say the least!
The whole trip was incredibly eye opening.
There is a TON of info on their site if you want to read more about it right here! Gary and I spoke at LENGTH about how making small changes over time really adds up especially when it comes to avoiding foods that are full of antibiotics & growth hormones, something I’m hearing about all the time these days.
At the tail end of the trip, I asked Gary what we could do to help spread the work and he said to start small. If you’re interested in eating a bit more organic, start with a few things and build from there! And check out the Stonyfield website which is a wealth of knowledge about all things organic!
Okay – now let’s do this Beet Tzatziki recipe!! It’s EVERYTHING.
For the Crudite
- Persian Cucumbers
- Pea Pods
- Flat Bread
- Baby Cherry Tomatoes
For the Beet Tzatziki
- 1 pound beets roasted, peeled and cooled
- 4 garlic cloves finely chopped
- 2-3 teaspoons fresh lemon juice
- 2 cups thick low-fat Stonyfield Organic Greek Yogurt
- 1 tablespoon finely chopped dill
- Kosher salt and freshly cracked black pepper to taste
- Grate the roasted beets on the large side of a grater and transfer to a large bowl.
- Add the garlic, lemon juice, yogurt and dill and stir to combine. Taste and season with salt and pepper as needed. Feel free to add extra lemon juice if you want it more acidic. Serve as needed with crudite or flatbread.