• Rose

Beetroot Tzatziki

This is a fun & colourful way to liven up a meal. Although I love original Tzatziki with cucumber I couldn't resist the colour with the beets.


Prep time : 10 minutes + (1 hour if you roast the beets/ 30 minutes if you boil beets)

Makes : 2 cups


INGREDIENTS: 1 1/2 cups plain Greek yogurt 1 tablespoon chopped fresh dill

1 clove garlic, grated or minced

1 teaspoon lemon juice Salt and pepper to taste 2 medium roasted beets, cooled



In a medium mixing bowl, stir together yogurt, dill, garlic, lemon juice, salt and pepper. Using the large holes on a grater, grate the roasted beets into the bowl.

Fold grated beets into the yogurt mixture until combined. Serve immediately or place in the fridge to chill.


To roast beets, preheat oven to 190C/ 375F. If using large beets you can peel them before you cook and they will absorb more flavour but if you are using small beets like I am I find it easier to leave the skin on and once they are roasted and cooled the skin just slips off.

Place beets in a roasting dish and cover with another dish or cover with foil. Add a ¼ c water and roast for 50-60 minutes, or until tender, checking in on the beets every 20 minutes or so, adding water to them if they seem dry. Let beets cool before peeling.

If you prefer you can bring a pot of water to boil and add beets and boil until tender, around 30 minutes.


We served the Tzatziki with falafels and a kale salad. As this recipe only called for 2 medium beets I roasted up the whole tray and will use beets all week. Next up beetroot, orange & feta salad.

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