Dessert

Beet Tzatziki Recipe

Name: Beet Tzatziki Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1/3 cup raw shredded beets; 2 Persian cucumbers, shredded; 1 garlic clove, grated; 3 tbsp fresh dill, chopped (plus more for topping); 3 tbsp chives, chopped (plus more for topping); Serrano peppers, to taste (for topping); Black pepper, to taste (for topping); 2 cups labneh; 1/2 lemon (juice, add more if desired); 1/4 cup olive oil (plus more for topping); Seasoned salt (or salt and pepper, to taste)

ByAiden Wells January 9, 2026January 9, 2026

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Introduction

This vibrant Beet Tzatziki puts a colorful twist on the classic Greek dip. With fresh beets, cucumbers, and herbs blended into creamy labneh, it offers a refreshing and tangy flavor perfect for snacks or appetizers.

A white bowl contains a thick, creamy pink dip spread evenly with a textured swirl pattern on top. The dip is drizzled with golden olive oil in small pools, sprinkled with chopped green herbs and thinly sliced green chili pieces, and garnished with sprigs of fresh dill. A large, triangular flatbread chip with a rough texture is dipped into the edge of the pink dip, with several more chips scattered on a white marbled surface around the bowl. The overall look is fresh and colorful, highlighting the contrast between the pink dip, green herbs, and golden oil. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup beets (raw, shredded)
2 Persian cucumbers (shredded)
1 garlic clove
1/2 lemon (add more if desired)
3 tbsp fresh dill (plus more for topping)
3 tbsp chives (plus more for topping)
Serranos (to taste)
1/4 cup olive oil (plus more for topping)
2 cups labneh
Seasoned salt (or salt and pepper, to taste)

Instructions

Step 1: Grate the beet and cucumber over a strainer. Use a paper towel to gently press and remove some of the excess moisture, leaving a little moisture to keep it juicy.
Step 2: In a bowl, combine the shredded beet and cucumber with labneh, chopped dill, chives, olive oil, seasoned salt, and lemon juice. Grate the garlic clove directly into the mixture and stir until well combined.
Step 3: Transfer the dip to a serving dish. Drizzle with extra olive oil, and garnish with sliced Serranos, dill, chives, and a sprinkle of black pepper before serving.

Tips & Variations

For a milder garlic flavor, roast the garlic before grating it in.
Swap labneh with Greek yogurt for a lighter dip.
Add a pinch of smoked paprika for a subtle smoky note.
Use regular cucumbers if Persian are unavailable, just remove seeds to avoid extra moisture.

Storage

Store the beet tzatziki in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. It’s best enjoyed fresh, but leftovers can be served chilled or at room temperature.

How to Serve

A white bowl filled with a creamy, pink dip that has a thick, slightly chunky texture. The dip is topped with a drizzle of golden olive oil, finely chopped green herbs, small green chili slices, and a sprinkle of black pepper, with sprigs of fresh dill adding a touch of brightness. A triangular beige chip is dipped into the left side of the bowl, with several more chips scattered around the bowl on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make beet tzatziki ahead of time?

Yes, you can prepare it a few hours ahead. Keep it refrigerated and add fresh herbs and Serranos just before serving for the best flavor.

What can I serve with beet tzatziki?

It pairs wonderfully with pita bread, grilled meats, roasted vegetables, or as a refreshing spread in sandwiches and wraps.