That’s vegan beet tzatziki dip is a fun and vibrant twist on the classic Greek and Middle Eastern tzatziki dips made of yogurt, cucumber and herbs!
It’s a refreshing snack or side with a perfect combo of tang and sweetness.
This is a very easy dish to make, and easy to make completely dairy free and vegan by using dairy free yogurt.
The beets not only give this tzatziki it’s beautiful pink color but a little added sweetness to the recipe. I used store-bought pre-cooked beets for this recipe to whip it up in just a few minutes, but you can cook your own beets for this recipe as well.
Using a freshly cooked beets will give this an even brighter pink color, if you want an even more vibrant looking dish.
WHAT YOU NEED TO MAKE THIS VEGAN BEET TZATZIKI:
This is a very easy dish to make, and adding a few spices really takes the flavor to the next level!
- A good quality dairy free plain yogurt (greek yogurt or a cashew base works well here)
- Cucumber (I prefer hot house for this recipe)
- Beets (you can but precooked or make your own boiling them, instructions provided below)
- Fresh Herbs (I love the combination of fresh dill and mint for this recipe, parsley works well too! You can combine them or choose one if you like)
- Garlic (I like to combine grated and minced garlic in this dip, you can do either as well)
- Lemon Juice
- Extra Virgin Olive Oil
- Spices (caraway seeds, za’atar and turmeric are all wonderful in this recipe)
WHAT TO PAIR THIS DIP WITH:
What I love about a flavorful dip like this is that it compliments so many things!
You can pair this dip with chips, roasted potatoes, za’atar fries, veggie burgers, quinoa tabbouleh and rice dishes…the list really goes on!
Since tzatziki is known for being a cooling dip, it’s a wonderful accompaniment with spicy dishes as well.
HOW TO MAKE BEET TZATZIKI:
The only equipment needed for this recipe is a box grater.
This allows you to grate the cucumber and beets into fine pieces.
However, if you don’t have a box grater this dip is still great with finally chopped cucumber and beets for a more thicker texture.
Fresh herbs brings this dip to life!
I recommend using a combination of dill and mint. These are traditionally used in tzatziki dips and also pair very well with beets.
Beets are a very heart healthy root vegetable, making this a fun way to get in more heart healthy foods!
Vegan Beet Tzatziki
Equipment
- box grater
Ingredients
- 2 cups plain dairy free yogurt greek yogurt or a thicker cashew base world well in this
- 1 cup cucumber, grated leaving the skin on and using the largest grated holes on a box grater
- 1 cup beets, cooked, peeled and grated I used precooked beets
- 3 tbsp fresh mint, finely chopped
- 3 tbsp fresh dill, finely chopped
- 1/2 tsp sea salt
- 1 small lemon, juiced
- 2 tsp extra virgin olive oil
- 2 garlic cloves (grated, minced or one of each) I use a microplane to grate the garlic
- 1 tsp caraway seeds
- 2 tsp za'atar
- 1/8 tsp turmeric optional
Instructions
- Start by grating your cucumber (about 1 small cucumber) use a box grater. Use your hands to squeeze out some of the liquid and add to a large bowl.
- Grate about 3 cooked beets and add to the bowl.
- Note: If you don't have a box grater, you can still make this dish but finely slicing the cucumber and beets.
- Add in all remaining ingredients and stir until well combined. Add extra sea salt if needed to taste.
- Store in an airtight container in the fridge for up to 3 days. Enjoy!
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