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Beetroot Tzatziki

Super simple and tasty beetroot tzatziki gives a different taste and look to the usual Greek dip.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dips
Cuisine: Greek
Author: Karon Grieve


  • 3 fresh beetroot
  • olive oil
  • salt and pepper
  • 3 tbsp Greek yogurt
  • 1 clove garlic minced
  • zest and juice of half a lemon
  • 1/2 small red onion minced
  • 1/2 tsp chopped fresh chilli minced
  • 1 tsp chopped fresh dill
  • 1 tbsp olive oil


  • Preheat oven at 200C/400F/Gas 6
  • Place beetroots in a small oven tray with the oil and salt and pepper and cover with foil, roast for 1 hour.
  • Remove from oven and cool before peeling off skin and chopping, reserve about a tablespoon of tiny cubes of beetroot to decortate dish.
  • Whazz the beetroot and all other ingredients apart from the olive oil in food processor.
  • Chill dip in fridge for 30-60 minutes 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.