Beetroot tzatziki or rödbetstsatsiki is how Arla, the Swedish dairy magnate, calls this dish on its recipe site. It is a versatile beetroot and feta cheese salad that lends itself for many uses. The combination of the sweet beetroot and salty feta cheese is very refreshing, and it can be easily adapted to your taste by using various herbs and/or garlic. If you make it a bit drier, it would be great on toast or crostini. If you make it a bit moister, it will be lovely as a side salad with ham, salami, turkey or grilled meat, or as a dipping sauce for crudités. You could even use if as one of the layers for a sandwich cake. The choice is yours.
I think I prefer this beetroot salad to the more common beetroot, garlic & mayo salad we have back home - feta adds a lovely crumbly texture to it.
Beetroot and feta salad
Adapted from the rödbetstsatsiki recipe in Arla Köket 4/1998
100 grams beetroot, boiled
1 shallot, minced
100 grams feta cheese, crumbled
100 ml sour cream or Greek yogurt
fresh dill, chopped
Grate the beetroot coarsely, add the minced onion and crumbled feta cheese.
Mix with the yogurt or sour cream, season with salt and pepper.
Add lots of chopped dill and some garlic, if you wish.