Beet Tzatziki

Please let me introduce you to your family’s new favorite dip! This beet tzatziki is bursting with flavor and is the perfect thing to have on hand for snacking or as a side/dip for meat and grilled veggies. My kids love this vibrant pink dip and I love all the farm fresh ingredients that go into it.

Over the years I’ve made traditional tzatziki with our farm fresh cucumbers, however it never occurred to me to swap in beets until my mother-in-law brought home a beet tzatziki from her favorite cafe years ago. It’s been almost a decade since I first tasted a beet tzatziki and I’m so happy to have it back in rotation.

I hope you and your kiddos love this as much as we do. It pairs well with crackers, raw veggies, cooked lamb, beef, chicken or fish. Through it in a pita wrap or in a grain bowl!

 

Beet Tzatziki

Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 8

Ingredients

  • 1 cup cooked and shredded beets (from about 1 large or two medium sized boiled beets)

  • 1 1/2 cups whole milk Greek yogurt

  • 2 teaspoons lemon juice

  • 1 teaspoon unrefined salt

  • 1 garlic clove, minced

  • 1/4 cup minced dill

  • 1 Tablespoon extra virgin olive oil

Preparation

In a large bowl add all the ingredients and whisk until smooth. Taste for seasonings and adjust as needed. Serve chilled.

Notes

Store in an airtight container in the fridge for 5 days.

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