Colorful, creamy, and full of flavor.
This beetroot tzatziki recipe is healthy, refreshing, and so simple to make.
If your looking for the best tzatziki but want something a little different—something earthy, sweet, tangy, and very pink—this beetroot tzatziki is going to be your new favorite. It’s creamy, light, full of fresh herbs, and makes a perfect dip, spread, or side salad. You can serve it as a bold mezze centerpiece or just keep it in the fridge to swipe onto sandwiches or roasted veggies. It’s simple, flexible, and comes together in minutes (once the beet is cooked, of course).
Watch how it’s made
Here’s a quick peek at how I make this beetroot tzatziki from scratch.
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Beetroot Tzatziki Ingredients
This is what you’ll need to make the base. Feel free to tweak it depending on your taste or what you have on hand.
- 300g yogurt – I like mixing a thicker yogurt with a tangier, more runny one. Use what you love—Greek yogurt, plain, 6%, 3%, all work.
- 1 medium cooked beet (~200g) – Steamed, boiled, or roasted whole with the skin on, then peeled and grated.
- 1 tbsp lemon juice or apple cider vinegar – Either works well for brightness.
- 1 small garlic clove – Grated or minced.
- Salt & pepper – To taste.
- 1–2 tbsp chopped fresh herbs – I used mint, but dill, parsley, or chives are all great.
- Olive oil – A drizzle on top to finish.
How to Make Beetroot Tzatziki
- Cook the beet:
- Steam it (my favorite) for about 45 minutes, until fork-tender.
- Or boil it whole with the skin for about the same time.
- Or roast it at 190°C wrapped in foil for about an hour.
- Grate the cooked beet once it’s cool enough to handle.
- Mix the yogurt base: In a bowl, combine yogurt, lemon juice or vinegar, garlic, herbs, salt, and pepper.
- Add the beet and stir to combine. Taste and adjust seasoning.
- Plate and finish: Swirl into a shallow bowl or plate, drizzle with olive oil, and top with extra herbs if you like.
Why You’ll Love This Beetroot Tzatziki Recipe
- It’s quick (once the beet is cooked).
- Sweet and earthy from the beet, with a tangy, garlicky kick.
- Creamy and fresh from the yogurt and herbs.
- It looks so good on a mezze table.
- Naturally healthy, vegetarian, and gluten-free.
- Easily made vegan or dairy-free if you sub with plant-based yogurt.
Tips for Success
- Let the beet cool before grating so it doesn’t make the yogurt too runny.
- Don’t skip the acid—it brightens everything up.
- For a chunkier texture, don’t mix the beet in completely—just fold it gently.
- If prepping ahead, keep it chilled until serving—this one’s best cold.
Variations to Try
- Beetroot tzatziki with sour cream: Use half sour cream and half yogurt for a richer version.
- Add a little lemon zest for even more brightness.
- Try different herbs – parsley + dill is great if you don’t have mint.
- Make it a beetroot tzatziki salad by stirring in cucumber or serving it on a bed of greens.
Storage Tips
Store beetroot tzatziki in an airtight container in the fridge for up to 3 days. It may separate slightly—just give it a stir before serving. It’s not freezer-friendly.
Serving Suggestions
- As a dip with warm pita, crackers, or veggies
- Spooned next to roasted potatoes or grilled eggplant
- In wraps or sandwiches for a juicy, creamy layer
- Alongside falafel, grilled chicken, or baked tofu
- On a mezze platter with hummus, olives, and labneh
More Dip & Spread Ideas from the Blog
If you love this, try these too:
- Zhoug Recipe – Spicy green sauce that pairs perfectly
- How to Make Labneh – Thick, creamy yogurt cheese
- Easy Tzatziki Recipe – Classic cucumber version
Beetroot Tzatziki
Ingredients
- 300 g plain yogurt (or a mix of thick and tangy yogurts)
- 1 medium cooked beet (~200 g), peeled and grated
- 1 tbsp lemon juice or apple cider vinegar
- 1 small garlic clove, grated or finely minced
- Salt and black pepper, to taste
- 2 tbsp chopped fresh herbs (mint, dill, parsley, or chives)
- Olive oil, for drizzling on top
Instructions
- Cook the beet: Steam, boil, or roast the beet until fork-tender.To steam: Place whole beet (unpeeled) in a steamer and cook for about 45 minutes.To boil: Simmer whole beet in water for 40–50 minutes.To roast: Wrap in foil and roast at 190°C (375°F) for about 1 hour.
- Once the beet is cool enough to handle, peel off the skin and grate it.
- In a bowl, combine the yogurt, lemon juice or vinegar, garlic, salt, pepper, and chopped herbs.
- Stir in the grated beet until fully combined—or gently swirl it through for a marbled effect. Taste and adjust seasoning as needed.
- Drizzle with olive oil, and top with extra herbs if you’d like.
This beetroot tzatziki is one of those easy recipes that just feels special. It’s bright, healthy, and adds color and flavor to whatever you’re serving. Try it once and you’ll be hooked.
