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
- Mix all ingredients together in a mixing bowl. Add salt to taste.
- Let sit for 10 minutes, then stir again and serve.
- 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.
Keywords: beet tzatziki, gluten free, appetizers