This beet tzatziki dip is creamy, tangy, garlicky, and downright delicious. It takes just a few minutes to make, and everyone will love it!
What is tzatziki?
If you’ve traveled to Greece, or just enjoy Mediterranean and Middle Eastern food, then you’ve probably had tzatziki. It’s a dip or sauce made from strained yogurt mixed with cucumber, garlic, salt, lemon juice, and fresh herbs. Common herbs you’ll find in tzatziki include dill, mint, and parsley.
Tzatziki is such a refreshing, flavorful, and cooling addition to any meal. It is so versatile – use it as a dip, a spread on a pita sandwich, or mixed into a salad or grain bowl. I love to enjoy it when I’m craving something different than hummus with crunchy veggies and warm pita chips.
For this beet tzatziki recipe, I replaced the classic cucumbers with beets! It makes for a unique flavor and the most beautiful vibrant pink color. I always say beautiful food is more fun to eat!
What’s in beet tzatziki?
This recipe uses all the traditional tzatziki ingredients, except beets sub in for cucumber.
Greek style yogurt: Tzatziki dip is supposed to be thick and creamy, so Greek style yogurt works best as the base. I used 2% milkfat for this recipe.
Beets: Instead of cucumber, we are using beets in this tzatziki recipe. I used pre-cooked beets (found in the refrigerated section in the produce aisle) to keep it quick and easy. If you’d like, you can roast your own beets – just factor in the extra cooking time.
Garlic: Use fresh garlic for classic tzatziki flavor.
Dill: This is my personal favorite herb to use when I make tzatziki. If you’d like, you can also add mint and/or parsley.
How to make beet tzatziki
First, grate the beets using the medium-large sized hole side of a box grater.
Next, finely grate the garlic cloves, zest the lemon, and chop the fresh dill.
Put the yogurt into a mixing bowl. Add the grated beets, grated garlic, lemon zest, fresh dill, salt, lemon juice, and olive oil.
Stir well until everything is completely combined.
How to serve beet tzatziki
As a dip with lots of crunchy veggies, pita chips, and crackers (as shown in the photographs)
Spread onto a pita sandwich with falafel, tomatoes, romaine, and tahini.
Mixed into a Greek salad with tomatoes, red onion, kalamata olives, cucumber, and feta cheese.
As a topping for a Mediterranean or Middle Eastern inspired grain bowl.
As a dip for fall roasted vegetables, like butternut squash, delicata squash, and cauliflower.