When I was little the only beetroot I ate came out of a can in slices and stained all my sandwiches. It was only when I moved to a rural town and started visiting the markets I came across beetroots in their natural form and fell in love with them. This recipe is a variation on traditional tzatziki and produces a dip with a brilliant colour. I prefer steaming as a way to cook the beetroot as it retains more nutrients and moisture. Be careful when handling cut or unpeeled beetroot because the juices will stain everything... there's nothing like turning up to work the next day with pinky purple fingers!
When I was a child my mother made it easy to fall in love with food. My family's home cooked meals taught me Asian flavours but our eating out adventures allowed me to experience other cuisines which to this day shapes my eating habits. When I first moved out of home my interests went from just... Read Full Bio