Using a grater, shred the cucumber and place in a fine mesh strainer. Let cucumber drain its water content for at least an hour.
Trim and clean 6 medium beets. In a piece of heavy duty foil, add beets and a tablespoon of water. Fold foil and seam in the oven for 45-60 minutes, until fork tender.
When the beets are finished, let them cool before peeling. Dice into one inch pieces and add to a large bowl.
Add olive oil, red wine vinegar, garlic, salt and pepper, and mix well. Add dill and combine.
To make the tzatziki, combine greek yogurt, garlic, white vinegar with the shredded cucumber. Mix until well combined. Lightly mix in olive oil, fresh dill and a pinch of salt and pepper. Refrigerate until ready to serve.
Recipe by Fig & Thyme at https://www.figandthyme.com/greek-beets-tzatziki/