Beet tzatziki is a colorful and flavorful dip that is perfect for adding some brightness and freshness to your table. It’s made with grated beets, cucumber, Greek yogurt, garlic, herbs and lemon juice, and it’s easy to make vegan if you prefer. You can serve it as an appetizer with pita bread or crackers, or as a side dish with Mediterranean-inspired meals like falafel, roasted eggplant or grilled chicken. Here’s how to make it in a few simple steps.
Ingredients
- 1 medium beet (about the size of a baseball)
- 1 English cucumber (or 3-4 Turkish cucumbers), grated
- 1/2 teaspoon salt
- 1 cup full-fat Greek yogurt (or vegan yogurt)
- 1 large garlic clove, minced
- 3 tablespoons chopped fresh mint or dill (or both)
- Juice of 1 lemon (optional)
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Cook the beet in a pot of boiling water until tender, about 20-30 minutes. Drain and let it cool slightly, then peel off the skin with your fingers. Grate the beet using a box grater or a food processor. You should have about 1 cup of grated beet.
- While the beet is cooking, toss the grated cucumber with 1/2 teaspoon of salt in a colander and let it drain for 10 minutes. Squeeze out the excess liquid with your hands or a clean kitchen towel.
- In a large bowl, combine the yogurt, garlic, herbs and lemon juice if using. Stir in the grated beet and cucumber and season with salt and pepper to taste.
- Transfer the beet tzatziki to a serving bowl and drizzle with some olive oil. Sprinkle with some more herbs if you like and enjoy!
Tips
- The beet tzatziki will get more pink and vibrant as it sits in the fridge, so you can make it ahead of time and store it for up to 3 days.
- You can use any kind of yogurt you like, but make sure it’s thick and creamy. Sheep or goat yogurt works well too.
- You can also roast the beet instead of boiling it for more flavor. Wrap it in foil and bake it in a 400°F oven for about an hour or until soft.
- You can use any fresh herbs you like, such as parsley, cilantro or basil. Mint and dill are traditional in Greek cuisine and pair well with the beets and yogurt.
