There’s certainly one character that comes to mind when we think of beets. But, he was more of a purist and we aren’t sure how he would feel about a Greek-Beet fusion. Nonetheless, what we are sure of, is that you should try this gorgeously creamy, tangy, and pink beet tzatziki a whirl.
Looks Beautiful & Tastes Fantastic: Our Beet Tzatziki
Greek cuisine is known for its wide selection of small appetizers, each one more delicious than the last, making it impossible to choose in a restaurant because they’re all so good. Dips like tzatziki are also a part of this glorious constellation.
Beet tzatziki, while not typically Greek, is a variation on the traditional dip. It’s made with low-fat Skyr, garlic, Greek yogurt, and, of course, beet. Garlic, lemon, and dill will bring all the flavor.
For the spread, it’s best to use pre-cooked beet from the produce section of your supermarket. This will save you a lot of time during preparation. Dice or shred the beetroot into strips. It’s best to let it drain a little afterward.
Next, in a bowl, mix the Skyr, Greek yogurt, and mineral water. Then, add the beetroot. Finely chop the dill and mince the garlic or run it through a garlic press. Zest and juice half a lemon. Now combine the lemon juice and zest with the dill, garlic, and the remaining ingredients. Now, it would seem your beet tzatziki is basically ready. But we suggest letting the spread chill for two hours before serving, to let the flavors meld together.
Beet tzatziki is a versatile dip that goes well with many things. It tastes great with baguette or kefir flatbread, for example. It’s a great side dish for grilled steaks or fish. You can also enjoy it with breadsticks, crackers, or vegetables. Be sure to explore all the different ways you can enjoy beet tzatziki!
If you’re in the mood for other dips, try our red lentil dip. We also recommend our ricotta dip with roasted strawberries.
Beet Tzatziki
Ingredients
- 1 lb cooked beetroot
- 1 cup low-fat Skyr
- ½ cup Greek yogurt
- ¼ cup mineral water
- 1 garlic clove
- ½ organic lemon zested and juiced
- fresh dill
- salt & pepper
Instructions
- Dice or finely slice the cooked beet
- In a bowl, combine the yogurt, Skyr, mineral water, and beet.
- Peel and mince the garlic. Wash the lemon under hot water, zest, and juice it. Wash and chop the dill.
- Stir in the garlic, dill, lemon zest, and lemon juice into the yogurt mixture. Season with salt and pepper and chill in the refrigerator for at least 2 hours before enjoying.