Mezze platter with baby cucumbers, beetroot spread and tzatziki
lets get
cooking
- 2 boxes of baby cucumbers
- 100 ml (0.4 cups) yoghurt
- Small handful mint
- 100 grams (3.5 ounces) boiled beet root
- 1 can cannellini beans (200 grams- 7 ounces)
- ½ tablespoon tahin
- ½ tablespoon lemon juice
- 1 garlic clove
- Olive oil extra virgin to your own taste
- Pepper and salt
- Some delicious additional platter ingredients:
- Mini cucumbers
- Bell pepper strips
- Grilled flatbread
- Olives
- Hummus
To make the tzatziki:
Grate the 2 cucumbers and mix with 1 teaspoon of salt in a sieve. Drain over a bowl for at least 10 minutes. Squeeze out the rest of the moisture. In the meantime, chop the mint and mix the cucumber zest with the mint and the yogurt. Season with salt and pepper.
To make the beetroot dip:
Put the beets with the (drained) cannellini beans, the tahini, the lemon juice and the garlic clove (without skin) in the food processor and blend until you get a smooth spread. Add as much extra virgin olive oil as you like. Season with salt and pepper.
Serve the tzatziki and beetroot spread on a nice appetizer plate or serving board and top it with baby cucumbers, bell pepper strips, grilled flatbread, crackers, olives and hummus.
