Beet Tzatziki

Vibrant Beet Tzatziki is a colorful appetizer made with beets, cucumber, Greek yogurt, and fresh herbs, perfect for Mediterranean meals.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Appetizer

Cuisine Mediterranean

Servings cups

Calories 69 kcal

Equipment

Pot
strainer

Ingredients

1 medium beet size of a baseball
2 cups English Cucumber grated (or 3-4 Turkish cucumbers)
0.5 teaspoon salt
1 cup full Greek yogurt or sub vegan yogurt
1 clove garlic fat, finely minced
3 tablespoons fresh dill or mint or a combo of both
lemon squeeze to taste, optional
salt and pepper to taste
olive oil drizzle

Instructions

Place the beet in a pot of salted water, bring to a boil, cover and simmer until knife tender. Run under cold water, and rub the skin off.
While the beet is cooking, grate the cucumber, sprinkle with salt, and place over a strainer to release juices.
Grate the peeled beet and place in a medium bowl. Add pressed cucumber, yogurt, garlic, and fresh herbs. Stir and adjust flavor with lemon, salt, and pepper.
If using lower fat yogurt, mixing in olive oil adds richness. Refrigerate until using.
To serve, place Beet Tzatziki in a shallow bowl, making a well in the center. Drizzle with olive oil, and sprinkle with fresh herbs and optional chili flakes.

Notes

Beet Tzatziki will last 4 days in the fridge, covered. If using a thick-skinned cucumber, make sure to peel first. Thin-skinned cucumbers do not need peeling.

Nutrition

Serving: 0.25cupCalories: 69kcalCarbohydrates: 6.4gProtein: 3.9gFat: 3.7gSaturated Fat: 1.1gCholesterol: 4.6mgSodium: 174mgFiber: 0.8gSugar: 3.6g

Keyword Beet Tzatziki, Greek Yogurt, Healthy Dip, Vegetarian