Description
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.
Ingredients
Units
Scale
- 1 cup shredded beet (about 1 medium beet)
- 1 cup whole milk yogurt
- 1 teaspoon lemon zest
- 1/4 cup lemon juice (about 1 large lemon)
- 1 teaspoon dried oregano
- 1-2 cloves garlic, finely chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon coarse black pepper
- 1/4 cup fresh chopped mint leaves
- 1/4 cup fresh chopped dill, no stems
- 1 small Persian cucumber, small dice (or 1/4 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.
Do I have to cook the beets?
No, beet tzatziki is made with fresh, raw shredded beats. There is no need to cook the beets beforehand.
Can I use golden beats?
Yes, the golden beats will still yield a similar taste but will result in a yellowish color. Both variations sound delicious.
- Prep Time: 10 minutes
- Category: Sauces, Sides
- Cuisine: Greek, Mediterranean