Just look at the fresh summery pink colour of this luscious Greek beetroot tzatziki dip. Topped with a sprinkling of beetroot cubes and some fresh dill it makes a fabulous feast for the senses. One to add to your dips roll call any day.
Dips are such a big part of the Greek menu, no self respecting Mezze would be without them. Traditional Tzatziki made with cucumber has to be one of the most popular dips in the world, but there is nothing to say you can’t change things around a bit here and there and give tradition a little nudge and a twist.
This Beetroot Tzatziki makes a great Mezze dish or just as a dip with a packet of crisps in front of the telly.
There is not much to this recipe really, beetroot is your main component and you have a couple of choices here. You can roast your own beets and then peel them and use these, but remember to wear plastic gloves to peel the skins off or you will look like a serial killer.
If you are short on time and culinary determination then head for the supermarket and buy cooked beets/beetroot that are vacuum packed but make sure they do not have any vinegar etc in them, just plain beetroot.
Ingredients for beetroot tzatziki
- Cooked beetroot (or use fresh and bake it yourself in the oven wrapped in foil for 1 hour, cool and peel and you’re good to go)
- Lemon (juice and zest)
- Greek yogurt (here’s a really easy recipe for how to make you own Greek yogurt at home)
- Small red onion
- Chilli, dill, salt and pepper, olive oil
How to make this beet tzatziki
I love quick and easy recipes that are just a case of whazzing together a few perfectly chosen ingredients and coming up with something so tasty it will have you scraping the bowl and making more immediately. This beetroot tzatziki is a case in point. Once you have your beetroot sorted out it is really just a case of whazzing everything up in your food processor.
I then like to cover my dip with clingfilm and pop it in the fridge for 30 mins to 1 hour to really let the flavours mingle and develop properly before serving.
I serve my Beetroot Tzatziki with a sprinkling of chopped dill and a few extra little cubes of beetroot and a wee drizzle of good olive oil.
How to serve beetroot tzatziki
Serve this tzatziki as a dip with bread, crisps/chips or raw veggies.
Beetroot tzatziki is perfect as an addition to a gyros pitta.
Have this on the side with any BBQ meats and burgers.
It is also perfect just in a wrap or pitta with any veggies, salad and meats of your choice.
If you are looking for more tasty dips then check out these super easy recipes;
Luxury Greek taramasolata with smoked salmon
Looking for more great ways to use beetroot? Then I’ve got you covered there too.
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Greek Beetroot Tzatziki Dip
- 3 beetroot cooked
- 1 tbsp olive oil
- salt and pepper
- 3 tbsp Greek yogurt
- 1 clove garlic minced
- 1/2 lemon zest and juice
- 1/2 red onion small red onion minced
- 1/2 tsp chopped fresh chilli minced
- 1 tsp dill
- 1 tbsp olive oil
- Save 1 tbsp of beetroot chopped into small pieces to decorate the tzatziki. Whazz the remaining beetroot and all other ingredients apart from the olive oil in food processor.
- Chill dip in fridge for up to an hour covered in clingfilm to allow flavours to develop.
- Serve with scattered cubes of beetroot and a few fronds of dill and a swirl of olive oil.