Chef-owner Johnny Monis of Komi serves this refreshingly different condiment with a bacon-wrapped tuna. He warns against using red beets here, which will color the other beets and turn the tzatziki a purplish-red.
Servings: 3.5 cups
- 3 bunches (32 ounces) mixed baby beets, trimmed (may substitute golden beets)
- 4 cups kosher salt
- 1 1/2 cups plain yogurt (Greek-style), such as Fage (available at Whole Foods Markets and at some specialty food stores)
- 1/2 teaspoon chopped dill
- 1 tablespoon chopped parsley
- 1 tablespoon chopped or snipped chives
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 1/2 teaspoon truffle oil (optional)
Preheat the oven to 375 degrees.
Place the beets in a roasting pan that's just large enough to hold them. Pour the kosher salt over so that it covers the beets. Bake for about 35 minutes, or just until the beets are tender.
Remove the beets from the salt to cool slightly and discard the salt. Peel the beets while they are still warm and cut into chunks or dice. Cover and refrigerate until they are completely cooled, about 2 hours.
In a medium bowl, combine the yogurt, dill, parsley, chives and olive oil. Add the beets, and season with salt and pepper to taste, then the truffle oil, if using. Serve chilled.
Adapted from Komi restaurant near Dupont Circle.
Tested by Jane Touzalin.
E-mail questions to the Food Section at firstname.lastname@example.org.