This Beet Tzatziki Sauce is a refreshing blend of pink and earthy shredded beets, yogurt, and herbs, perfect for pairing with Mediterranean meals or as a dip.
I remember living in Turkey, where we always had a yogurt side dish on the dinner table, because Turks are crazy about yogurt, and so am I. I know when you think of tzatziki, you think of cucumber, yogurt, and maybe a side of kabobs, am I right? And guess what? This amazing yogurt dip, besides the usual cucumber, can also be enjoyed with roasted eggplant, shredded carrot, or even roasted red peppers!
Tzatziki with cucumber is just the beginning. You have been experiencing just a fraction of the tzatziki world, and I couldn't be more excited to broaden your tzatziki experience than with this beet tzatziki. By the way, Turks call tzatziki cacik, pronounced [ja-jick]. Both contain a delicious base of whole milk yogurt, garlic, and herbs.
Beet Tzatziki Ingredients
- Whole milk yogurt. 0% fat is not welcome in this recipe or on this blog.
- Herbs—dried oregano, fresh dill, and fresh mint.
- Lemon—the zest and juice.
- Garlic—for flavor.
- Beet. Raw and shredded.
- Cucumber—To garnish.
- Olive oil— To garnish.
See the recipe card for quantities.
Instructions
- Start by grating 1 medium-sized beet and set it aside.
- In a mixing bowl, combine the yogurt, lemon zest, lemon juice, oregano, garlic, salt, and pepper. I like to use a whisk for this part. Keep mixing until the yogurt is smooth and creamy.
- Gently fold in the grated beets, mint, and dill until they are evenly distributed throughout the tzatziki.
- For added freshness, chop some cucumber, fresh dill, or mint leaves on top with a drizzle of olive oil.
- Allow the flavors to meld together by refrigerating the beet tzatziki for at least an hour before serving.
- Serve chilled with pita bread, fresh vegetables, or as a delicious sauce for grilled meats or falafel.
This beet tzatziki can be made in a few steps: shred the beet, season the yogurt, add the herbs, and mix.
Tip: Squeeze the shredded beet in a cheesecloth to get rid of excess liquid if you want to achieve a dip-like consistency.
Skip this step if your goal is to create a sauce-like consistency.
Recipe Variations
There are a zillion ways to elevate this dish; however, here are some little suggestions so that we don't stray too far off the recipe.
- Spicy - add a sprinkle of Aleppo pepper for a spicy garnish.
- Lime - if you don't have lemon, try lime.
- Parsley - parsley can be a great substitute that I often use when I don't have dill on hand.
Here is another favorite salad recipe called Kisir (Turkish Bulgur Salad) that I think you would enjoy with this sauce.
How to Store
To maintain its freshness and optimal flavor, store beet tzatziki in the refrigerator in an airtight container and use it within two to three days.
More Dressings and Sauces
- Ladolemono (Greek Salad Dressing)
- Green Zhoug Recipe (spicy cilantro sauce)
- Cacik (Turkish Cucumber Yogurt Sauce)
Frequently Asked Questions
No, beet tzatziki is made with fresh, raw, shredded beets. There is no need to cook the beets beforehand.
Yes, the golden beets will still yield a similar taste, but will result in a yellowish color. Both variations sound delicious.
Beet Tzatziki Recipe
Beet Tzatziki Sauce is a refreshing blend of pink and earthy shredded beets, yogurt, and herbs, perfect for pairing with Mediterranean meals or as a dip.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 People 1x
- Category: Sauces, Sides
- Cuisine: Greek, Mediterranean
Ingredients
- 1 cup shredded beet (about 1 medium beet)
- 1 cup whole milk yogurt
- 1 teaspoon lemon zest
- ¼ cup lemon juice (about 1 large lemon)
- 1 teaspoon dried oregano
- 1-2 cloves garlic, finely chopped
- ½ teaspoon sea salt
- ¼ teaspoon coarse black pepper
- ¼ cup fresh chopped mint leaves
- ¼ cup fresh chopped dill, no stems
- 1 small Persian cucumber, small dice (or ¼ cup American cucumber small dice, peeled, seeds removed)
Instructions
- Grate one medium-sized beet first, then set it aside.
- Mix yogurt, lemon zest, lemon juice, oregano, garlic, salt, and pepper in a bowl using a whisk until smooth and creamy.
- Gently fold in the grated beets, mint, and dill until they are evenly distributed throughout the tzatziki.
- Transfer the beet tzatziki to a serving dish and garnish with diced cucumber, more mint, and sprigs of dill.
- Serve chilled with pita bread, fresh vegetables, or as a delicious sauce for grilled meats or falafel.
Notes
Tip: Squeeze the shredded beet in a cheesecloth to get rid of excess liquid if you want to achieve a dip-like consistency.
Skip this step if your goal is to create a sauce-like consistency.
How to store
To maintain its freshness and optimal flavor, store beet tzatziki in the refrigerator in an airtight container and use it within two to three days.
No, beet tzatziki is made with fresh, raw shredded beats. There is no need to cook the beets beforehand.
Yes, the golden beats will still yield a similar taste but will result in a yellowish color. Both variations sound delicious.
John says
I’ve never even thought about beet tzatziki before. This was delicious.
daniela doksani says
THIS LOOKS delicious! I am going to make it this weekend!