Greek Beets & Tzatziki

Greek Beets & Tzatziki

Beets have been on my dinner menu almost every night for the last month. I guess I can say I am a bit obsessed at the moment. Jake, not so much! He prefers not to eat them. More for me, I guess! One of my favorite ways to eat beets is with tzatziki sauce. These Greek Beets & Tzatziki are so awesome together! The earthy flavor of beets with the creamy tzatziki sauce. Greek Beets & Tzatziki

Start by shredding the cucumber and add to a fine mesh strainer. This part will take the longest! Let the cucumber rest for about an hour, to release all the water. You should have about 1/3 cup of shredded cucumber. Then trim and clean about 6 medium beets. I use a veggie brush to clean all the dirt off. Place the beets in heavy duty foil with a little bit of water. The water will steam the beets while they cook. Cook for about 45-60 minutes until fork tender. Greek Beets & Tzatziki

Here’s my favorite part! To make the tzatziki, combined the greek yogurt, garlic and white vinegar with the shredded cucumber. Lightly mix in the olive oil, fresh dill and a pinch of salt and pepper. Refrigerate until ready to serve. Enjoy tzatziki with your favorite vegetables, pita or salads!Greek Beets & Tzatziki-4

Greek Beets & Tzatziki
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6
Greek Beets & Tzatziki
  • 2lbs beets (6 medium beets), trimmed and cleaned
  • 3 cloves of garlic, grated
  • 4 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • ⅛ teaspoon fresh dill, finely chopped
  • Few pinches of salt and pepper
  • Tzatziki:
  • ½ cucumber, grated (1/3 cup)
  • 1½ cup greek yogurt
  • 1 large clove of garlic, grated
  • 1 tablespoon olive oil
  • 1 tablespoon dill, finely chopped
  • ½ tablespoon white vinegar
  • Pinch of salt and pepper
  1. Preheat the oven to 375 degrees.
  2. Using a grater, shred the cucumber and place in a fine mesh strainer. Let cucumber drain its water content for at least an hour.
  3. 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.
  4. When the beets are finished, let them cool before peeling. Dice into one inch pieces and add to a large bowl.
  5. Add olive oil, red wine vinegar, garlic, salt and pepper, and mix well. Add dill and combine.
  6. 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.


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