Beet Tzatziki


I had never heard of beet taztziki, I thought all taztziki was cucumber based. I was at a friends house this weekend and this beet taztziki was in the center of the pre-meal snack table. Look at that color! I love everything about this dish. It is beautiful, it can be a snack a salad, a side dish for any grilled meat or fish,  a filling for a wrap or pita, or a spread for a nice vegetable sandwich, AND it is so easy-fast-healthy.

My friend who made the taztziki at the party is a member of Isabelle Farm CSA and they send out recipes and this was included.

I adapted it just a little bit from the Isabelle Farm recipe.

Here is what you need;


Beet Taztziki

3 beets roasted or steamed. Use red or Chioggia for the pretty red/pink. You could use golden beets and have a lovely gold taztziki too. I wouldn’t mix them though.

2 garlic cloves crushed

1/2 teaspoon salt

Juice from 1/2 a lemon and the zest of 1/2 the lemon

2 cups thick low-fat Greek style yogurt

Black pepper to taste

A splash of olive oil

2 or 3 tablespoon finely chopped dill

Grate the roasted beets on the large holes of a grater.

Smash the garlic with the the side of a chef knife and mix in the salt.

Add the lemon juice and zest, beets, dill, olive oil, and yogurt and stir.

Add back pepper to taste, and adjust salt and more dill of you like.

I served mine last night more as a salad. I used the red Romaine lettuce we got in our CSA share and made little boats out of the leaves. We just picked up the leaves and ate them like lettuce wraps, or tacos.


Tzatziki will last in the refrigerator for a week.

I am so grateful for Wyatt and all the Farm Crew, for their work and passion for growing and bringing us beautiful, delicious food.

Have a great week.


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