Place the beet in a small pot of salted water, bring to a boil, cover and simmer gently until knife tender- but not overly soft- al dente! Run under cold water, and rub the skin off with your fingers.

While the beet is cooking grate the cucumber. If using a thin-skinned cucumber, feel free to leave skin on. Toss the cucumber with the salt, then place over a strainer to release its juices.

Grate the peeled beet. Place the beet in a medium bowl. Press out any remaining juices from the cucumber using your fingers, then add to the bowl. Add the yogurt, garlic and fresh herbs. Give a stir. Depending on how sour your yogurt is, add lemon to taste ( or feel free to leave it out).

Add salt and pepper to taste.   If using a lower fat yogurt, a little olive oil mixed in adds a nice richness. Refrigerate until using. As the Tzatziki sits, it will become more and more vibrant.

To serve, place Beet Tzatziki in a shallow bowl, making a little circular well with the back of a spoon. Drizzle with olive oil in the well. Sprinkle with fresh herbs and optional chili flakes (I love using Urfa Biber here- fruity chili flakes from Turkey).