Every summer my mom and I split a CSA farm share from an amazing organic farmer in our area. If you’re unfamiliar with CSAs basically you sign up and pay for a share of whatever the farmer is growing for a certain period of time. We get a bunch of veggies once a week. Sometimes they are things you never even really wanted to try, but you get them anyway. If you are willing to give different types of veggies a shot it is the best way to diversify your diet, eat what’s in season and support local farmers.
This week our farmer, Amy, asked me if I wanted some beet greens (insert grossed out face). She explained to me that they are really not that different than any other green that we eat like swiss chard or kale. Reluctantly, I agreed to give them a shot, even though I really despise beets. Through a little inspiration and experimentation in the kitchen I finally decided what to do with them!
I really do love a good yogurt sauce and tzatziki does not disappoint. The beet greens replace the cucumbers in a traditional tzatziki. Add some toasted whole wheat pita bread and you’ve got a perfect snack or dip for a party.
I cut a pita pocket into triangles, toasted it and spread it in the pocket to make tiny tzatziki sandwiches to keep the little hands in my house from getting too messy.
The beet greens are surprisingly mild, nothing like the actual beet and truly delicious. Moral of the story is that if you are unsure about whether or not you will like something, give it a try! Find a recipe that you think you may like and give it the old college try. There’s nothing to lose but a whole world of tastes to gain!
Beet Green Tzatziki
Creamy, tangy tzatziki made out of beet greens instead of cucumbers
Amount Per Serving
Calories 414
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
This week our farmer, Amy, asked me if I wanted some beet greens (insert grossed out face). She explained to me that they are really not that different than any other green that we eat like swiss chard or kale. Reluctantly, I agreed to give them a shot, even though I really despise beets. Through a little inspiration and experimentation in the kitchen I finally decided what to do with them!
I really do love a good yogurt sauce and tzatziki does not disappoint. The beet greens replace the cucumbers in a traditional tzatziki. Add some toasted whole wheat pita bread and you’ve got a perfect snack or dip for a party.
I cut a pita pocket into triangles, toasted it and spread it in the pocket to make tiny tzatziki sandwiches to keep the little hands in my house from getting too messy.
The beet greens are surprisingly mild, nothing like the actual beet and truly delicious. Moral of the story is that if you are unsure about whether or not you will like something, give it a try! Find a recipe that you think you may like and give it the old college try. There’s nothing to lose but a whole world of tastes to gain!
Beet Green Tzatziki
Creamy, tangy tzatziki made out of beet greens instead of cucumbers
Amount Per Serving
Calories 414
- Calories from Fat 80
- Trans Fat 0g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 2g
- Total Carbohydrates 71g
- Sugars 52g
- Protein 18g
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