Adapted From Cookie & Kate
This creamy and refreshing sauce has so many uses! Try cutting beets into wedges, roasting, and serving with their own sautéed greens and a hearty dollop of Tzatziki!
1 cup grated cucumber (no need to peel or seed the cucumber first, grate on the large holes of your box grater)
1 ½ cups plain Greek yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 medium clove garlic, pressed or minced
½ teaspoon fine sea salt
Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
Add the yogurt, olive oil, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.