Beet Tzatziki Recipe
Vibrant Beet Tzatziki is made with grated beets and cucumber, Greek yogurt and fresh herbs—a festive appetizer or complementary side dish to Mediterranean-inspired meals. Vegan-adaptable!
How to Make the Best Beet Tzatziki
This stunning Beet Tzatziki transforms the classic Greek cucumber-yogurt dip into something truly eye-catching. The deep magenta color from fresh beets makes this an instant conversation starter at any gathering, while the familiar tangy flavors of traditional tzatziki remain front and center.
What makes this recipe special is the combination of earthy beets with cool, refreshing cucumber and creamy yogurt. The fresh dill and mint add brightness, while a touch of garlic provides that essential Mediterranean punch. It’s the perfect balance of flavors and textures that works beautifully as a dip with warm pita bread or as a vibrant side dish alongside grilled meats and vegetables.
Best of all, this recipe is easily adaptable for vegan diets—simply swap in your favorite plant-based yogurt. The beet does all the heavy lifting when it comes to flavor and color, so you won’t miss a thing. Make it ahead of time and watch the color intensify into an even more gorgeous shade of pink.
Beet Tzatziki
Vibrant Beet Tzatziki is made with grated beets and cucumber, Greek yogurt and fresh herbs—a festive appetizer or complementary side dish to Mediterranean-inspired meals. Vegan-adaptable!
Ingredients
Main Ingredients
To Finish
Instructions
Cook the Beet
- 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.
Prepare the Cucumber
- 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.
Combine and Serve
- 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 (Urfa Biber works beautifully here).
Notes
- Use about 2 cups of grated cucumber for the best texture.
- Whole milk, sheep, or goat yogurt works best for a rich, creamy result.
- The tzatziki becomes more vibrant in color as it sits—make it ahead for the most striking presentation.
- For a vegan version, substitute dairy yogurt with your favorite plant-based Greek-style yogurt.
