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Bowl of beet tzatziki surrounded by veggie crudite and pita chips and crackers for dipping

Nutritious Homemade Beet Tzatziki Dip

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  • Author: Alex Aldeborgh
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: serves 6
  • Category: appetizer
  • Cuisine: Mediterranean
  • Diet: Vegetarian


This healthy homemade tzatziki is so easy to prepare! It uses grated beets in place of cucumber to create a vibrant pink dip that is tangy, creamy, and so delicious.


  • 1 1/2 cups 2% milkfat Greek style yogurt
  • 1 1/2 cups beets, grated
  • 2 cloves garlic, finely grated or minced
  • 3 tbsp olive oil
  • 3 tbsp fresh dill, chopped
  • 1 1/2 tbsp lemon juice
  • 1 tsp lemon zest
  • Salt


  1. Mix all ingredients together in a mixing bowl. Add salt to taste.
  2. Let sit for 10 minutes, then stir again and serve.
  3. I served with fresh vegetable crudite, pita chips, and crackers for dipping.


Storing beet tzatziki

Since tzatziki is made from fresh ingredients without preservatives, it is best enjoyed within a few days of preparing. You can store any leftover tzatziki in an airtight container in the fridge. You may find that tzatziki gets a bit watery when stored – that’s ok! Just give it a good stir before using it again.

What to eat with tzatziki dip

  • 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.