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Beet Tzatziki

A vibrant and tangy tzatziki sauce made with beets, red onion, dill, and lemon juice!
Servings 6 servings
Author Olivia Lam

Ingredients

  • 1 1/2 cups Diced (1/2 inch) Beets (about 2 medium beets)
  • 1 tbsp Extra Virgin Olive Oil
  • 1 1/4 tsp Kosher Salt
  • 1/4 + 1/8 tsp Black Pepper
  • 1/4 cup Diced Red Onion
  • 1 Garlic Clove (roughly chopped)
  • 2 tbsp Fresh Dill (more for garnish)
  • 2 tbsp Lemon Juice
  • 2 cups Full Fat Greek Yogurt
  • As Needed Lemon Slices (for garnish)

Instructions

  • Preheat the oven to 400˚F. Line a baking sheet with aluminum foil. Add the beets, 1/2 a tablespoon of the olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper to the baking sheet. Mix the beets together with the oil and seasonings until they are evenly coated. Bake it in the oven for 25-28 minutes or until the beets are tender. Remove them from the oven and set them aside to cool to room temperature.
  • When the beets have cooled, add 1/2 a cup of the beets into a blender or food processor along with the red onion, garlic, dill, lemon juice, remaining 1/2 tablespoon of olive oil, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Pulse the ingredients a few times until they get chopped down to smaller pieces but are not finely chopped.
  • Add in the yogurt and blend everything together until it turns a bright pink color and the beets are finely chopped. The beet tzatziki should not be completely smooth. Use a rubber spatula to transfer it into the serving bowl. Garnish with the remaining beets, dill fronds, and lemon slices. Enjoy!