Description
This vibrant Beet Tzatziki recipe offers a refreshing twist on the classic Greek yogurt dip, combining shredded beets, Persian cucumbers, and creamy labneh with fresh herbs and a hint of garlic and lemon. Perfect as a colorful appetizer or side, it’s easy to prepare and bursting with bright flavors.
Ingredients
Scale
Vegetables and Herbs
- 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)
Dairy
- 2 cups labneh
Citrus and Oils
- 1/2 lemon (juice, add more if desired)
- 1/4 cup olive oil (plus more for topping)
Seasonings
- Seasoned salt (or salt and pepper, to taste)
Instructions
- Prepare vegetables: Grate the beet and Persian cucumbers over a strainer. Use a paper towel to gently press and remove some of the excess moisture, but leave a little bit to keep the mixture moist and flavorful.
- Mix the base: In a mixing bowl, combine the shredded beets and cucumbers with 2 cups of labneh, 3 tablespoons each of fresh dill and chives, 1/4 cup olive oil, seasoned salt or salt and pepper to taste, and the juice of half a lemon (adjust to your taste preference). Grate the garlic clove and mix it thoroughly into the dip.
- Plate and garnish: Transfer the beet tzatziki to a serving dish. Drizzle with additional olive oil and garnish with thinly sliced Serrano peppers, extra chopped dill and chives, and a sprinkle of black pepper for finish and added flavor.
Notes
- Use Persian cucumbers for their mild flavor and thin skin, but regular cucumbers can be substituted if peeled.
- Labneh can be replaced with Greek yogurt if labneh is not available, though the texture will be slightly different.
- Adjust the lemon juice and garlic to your taste preference for acidity and pungency.
- The dip pairs well with warm pita bread, grilled meats, or fresh vegetable sticks.
- Store any leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: Beet Tzatziki, beet dip, Greek dip, labneh recipe, Mediterranean appetizer, vegetarian dip, healthy dip
