Beetroot Tzatziki

Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


  • 200 ml (7 fl oz) Greek yoghurt
  • 3 medium size cooked beetroot, peeled and grated
  • 3 garlic cloves, crushed
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons good-quality red wine vinegar
  • 2 tablespoons light olive oil
  • Salt and freshly ground black pepper


    Tzatziki is a Greek sauce made with yoghurt and cucumber. Here I use grated beetroot, which has a wonderful colour and makes a refreshing change – an idea I got from a recent visit to Crete. Serve as an accompaniment to deep-fried artichokes or asparagus. It also makes an interesting relish for smoked salmon or a simple dip for crudités.

    Place the yoghurt in a bowl, add the beetroot, garlic and dill and mix well. Stir in the vinegar and olive oil and season to taste. Refrigerate until ready to use.