Tzatziki is a Greek sauce made with yoghurt and cucumber. Here I use grated beetroot, which has a wonderful colour and makes a refreshing change – an idea I got from a recent visit to Crete. Serve as an accompaniment to deep-fried artichokes or asparagus. It also makes an interesting relish for smoked salmon or a simple dip for crudités.
Place the yoghurt in a bowl, add the beetroot, garlic and dill and mix well. Stir in the vinegar and olive oil and season to taste. Refrigerate until ready to use.