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Beet Tzatziki

Author: Gaby Dalkin


For the Crudite

  • Radishes
  • Persian Cucumbers
  • Pea Pods
  • Endive
  • Flat Bread
  • Baby Cherry Tomatoes
  • Romesco

For the Beet Tzatziki

  • 1 pound beets roasted, peeled and cooled
  • 4 garlic cloves finely chopped
  • 2-3 teaspoons fresh lemon juice
  • 2 cups thick low-fat Stonyfield Organic Greek Yogurt
  • 1 tablespoon finely chopped dill
  • Kosher salt and freshly cracked black pepper to taste


  • Grate the roasted beets on the large side of a grater and transfer to a large bowl.
  • Add the garlic, lemon juice, yogurt and dill and stir to combine. Taste and season with salt and pepper as needed. Feel free to add extra lemon juice if you want it more acidic. Serve as needed with crudite or flatbread.