Nutrition Spotlight
This different version of Greek tzatziki comes in handy during the winter months, when cucumbers are out of season and it’s not advisable to make traditional tzatziki. The amazing color of this beetroot tzatziki makes it a popular choice for a sauce, dip or side dish, for festive dinners and buffets during the holiday season. Usually with less garlic!
Nutritionally, we get all the benefits from yogurt, olive oil and garlic as in the traditional recipe. Beetroots also have a higher content in folate, antioxidants, dietary fiber and natural sugars.
Beetroot Greek Tzatziki
The winter, more colorful version of the famous Greek recipe.
Ingredients
- 2 cups Greek yogurt, strained & full-fat
- 1 cup beetroots, boiled, peeled and coarsely grated
- 1 tbsp mayonnaise
- 2 garlic cloves, minced
- 2 tbsp olive oil, extra virgin
- 1½ tbsp balsamic vinegar
- ½ tsp salt
- Extra olive oil for garnish (optional)
Instructions
- Place all the ingredients in a medium bowl.
- Gently stir until they are well combined.
- If you wish, garnish with olive oil and/or freshly-ground pepper and serve.½
NOTES
The recipe yields about 3 cups of beetroot tzatziki.
One serving is equal with ½ a cup.
You can also check out the recipe for Traditional Greek Tzatziki, where you can find valuable notes on the selection of the ingredients.
How to make traditional Greek tzatziki
The authentic, traditional recipe of Greek tzatziki with all the secrets of success.
Check out this recipe!
