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Vibrant Beet Tzatziki made with grated beets, cucumber, Greek yogurt and fresh herbs- a festive appetizer or complementary side dish to Mediterranean-inspired meals.  Vegan-adaptable!

Beet Tzatziki Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 2 ½ cups 1x
  • Category: appetizer, dip
  • Method: mixed
  • Cuisine: Mediterranean
  • Diet: Vegetarian


Vibrant Beet Tzatziki is made with grated beets and cucumber, Greek yogurt and fresh herbs- a festive appetizer or complementary side dish to Mediterranean-inspired meals.  Vegan-adaptable!


  • 1 medium beet (size of a baseball)
  • 1 English Cucumber ( or 34 Turkish cucumbers) grated- two cups! ( see notes)
  • 1/2 teaspoon salt
  • 1 cup full greek yogurt ( thick whole milk, full fat, Sheep or Goat yogurt is nice here) or sub vegan yogurt
  • 1 fat garlic clove, finely minced ( use a garlic press)
  • 3 tablespoons chopped fresh dill or mint (or a combo of both)
  • a squeeze of lemon to taste, optional
  • salt and pepper to taste
  • drizzle of olive oil


Place the beet in a small pot of salted water, bring to a boil, cover and simmer gently until knife tender- but not overly soft- al dente! Run under cold water, and rub the skin off with your fingers.

While the beet is cooking grate the cucumber. If using a thin-skinned cucumber, feel free to leave skin on. Toss the cucumber with the salt, then place over a strainer to release its juices.

Grate the peeled beet. Place the beet in a medium bowl. Press out any remaining juices from the cucumber using your fingers, then add to the bowl. Add the yogurt, garlic and fresh herbs. Give a stir. Depending on how sour your yogurt is, add lemon to taste ( or feel free to leave it out).

Add salt and pepper to taste.   If using a lower fat yogurt, a little olive oil mixed in adds a nice richness. Refrigerate until using. As the Tzatziki sits, it will become more and more vibrant.

To serve, place Beet Tzatziki in a shallow bowl, making a little circular well with the back of a spoon. Drizzle with olive oil in the well. Sprinkle with fresh herbs and optional chili flakes (I love using Urfa Biber here- fruity chili flakes from Turkey).


If using a thick-skinned waxy cucumber, make sure to peel first. Thin-skinned cucumbers need not be peeled.

Beet Tzatziki will last 4 days, in the fridge, covered.


  • Serving Size: ¼ cup
  • Calories: 69
  • Sugar: 3.6 g
  • Sodium: 174 mg
  • Fat: 3.7 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 6.4 g
  • Fiber: 0.8 g
  • Protein: 3.9 g
  • Cholesterol: 4.6 mg