Crudité Platter with Beetroot Tzatziki
By OcadoLife
Published on 01 August 2024
For a fun and fabulous sharing plate or buffet centrepiece, try this Crudité Platter with Beetroot Tzatziki from recipe developer and food stylist Saskia Sidey. “The vibrant dip and fun ‘veg patch’ plating make this a showstopping combo. It’s inspired by chef and artist Jen Monroe (aka Bad Taste), who makes enormous crudi-tables for events. Experiment with different veg, depending on what you’ve got in the fridge.” Time and servings
15 minsTotal time
8Servings
15 minsPrep time
Ingredients
- 0.5 cucumber, grated
- 200g cooked beetroot, drained
- 200g greek yoghurt
- 1 small garlic clove, crushed or grated
- 1 tbsp white wine vinegar
- 1 small handful mint, leaves picked and chopped, plus extra leaves to finish
- 1 small handful dill, picked and chopped
- 100g baby carrots
- 100g baby sweetcorn
- 100g baby cucumbers
- 100g red chicory
- 100g white chicory
- 100g celery
- 100g radishes
- 100g piccerella peppers or baby peppers
- 0.5 tbsp extra-virgin olive oil
Method
Step 1
Place the grated cucumber in a clean tea towel and thoroughly squeeze out the moisture. Transfer to a serving bowl.Step 2
In a blender, whizz the drained beetroot until smooth, then add it to the bowl of cucumber and mix gently. Fold through the yoghurt, garlic, vinegar, mint and dill; season to taste. Spread this tzatziki over a platter or cake stand.Step 3
Prep the carrots, sweetcorn, cucumbers, chicory, celery, radishes and piccerella peppers as required, slicing to give them a flat base to help them stand upright, then arrange in the tzatziki to create a veg patch-style landscape. Drizzle with oil and scatter over the extra mint leaves. The dip can be made up to 2 days in advance; keep it stored in an airtight container in the fridge.