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Beet Tzatziki 💕 Traditionally tzatziki has no beets, chives or labneh and I mean no disrespect but this is my take ❤️. I was planning on making a classic one yesterday but when I opened my fridge to gather ingredients the beet was just staring at me… begging to be used. Fun fact? I don’t love cooked beets but love them raw!
PS: as a non garlic girl I was totally trying to disregard the garlic but it needed it real bad, so no, you can’t leave it out.
If you loved this recipe, check out my Roasted Radish & Labneh Dip!
Why You’ll Love Beet Tzatziki
The perfect appetizer! It is SO easy to make, and absolutely delicious. This is creamy, bright, and very refreshing. It has the same flavor notes as the original tzatziki. I made this for a night in with friends and they LOVED.
How To Prepare Beet Tzatziki
🥒 First, grate the beet and cucumber over a strainer and using a paper towel remove some of the excess moisture but leave a little bit.
🍋 Secondly, combine with the labneh, dill, chives, olive oil, seasoned salt and lemon. Then, grate some garlic and mix it in.
🌶 Lastly, plate it with more olive oil, Serranos, dill, chives and black pepper.
Substitutions and Variations
- Herbs are always very easy to swap out for any of your favorite ones or which ever ones you have on hand.
- You can use golden beets, or you can leave them out completely.
- You can also substitute the labneh for your plain yogurt.
- You can use English or regular cucumbers instead of Persian.
Chef Nadia’s Tip
Remove excess moisture but don’t over do it, so there is still a bit of it.
Similar Recipes
Common Questions
I use Karoun Labne.
You can use plain yogurt.
Yes of course!
Yes absolutely, you can use English or regular cucumbers instead of Persian.
I use Peg’s Seasoned Salt.
Beet Tzatziki
Ingredients
- 1/3 cup beets, raw, shredded
- 2 persian cucumers, shredded
- 1 garlic clove
- 1/2 lemon, add more if you want
- 3 tbsp dill, fresh, and more for topping
- 3 tbsp chives, and more for topping
- Serranos , to taste
- 1/4 cup olive oil, and more for topping
- 2 cups labneh
- Seasoned salt, or salt and pepper, to taste
Instructions
- First, grate the beet and cucumber over a strainer and using a paper towel remove some of the excess moisture but leave a little bit.
- Secondly, combine with the labneh, dill, chives, olive oil, seasoned salt and lemon. Then, grate some garlic and mix it in.
- Lastly, plate it with more olive oil, Serranos, dill, chives and black pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
