Beetroot Tzatziki

by Angie Trinh

When I was little the only beetroot I ate came out of a can in slices and stained all my sandwiches. It was only when I moved to a rural town and started visiting the markets I came across beetroots in their natural form and fell in love with them. This recipe is a variation on traditional tzatziki and produces a dip with a brilliant colour. I prefer steaming as a way to cook the beetroot as it retains more nutrients and moisture. Be careful when handling cut or unpeeled beetroot because the juices will stain everything... there's nothing like turning up to work the next day with pinky purple fingers!




You'll need

  • 1 medium sized beetroot
  • 1/3 cup of greek yoghurt
  • 1/2 clove of garlic, peeled
  • 1/2 tbspn of lemon juice
  • Salt
  • Pepper

Here's how

  1. Wash beetroot and remove stems and leaves. Leave the skin of the beetroot on and cut off both ends.
  2. Bring water to a boil in a pot with a steamer insert. Place beetroot in the steamer and cover with lid. Turn heat down to low-medium and allow the beetroot to steam for approximately 45 minutes or till tender when pierced with a knife. Regularly check that there is enough water in the pot as you are steaming for quite some time.
  3. Remove beetroot from steamer once it's ready and allow it to cool down. I leave the skin on for the dip but if you prefer wear some gloves and peel the skin off with your fingers.
  4. Chop the beetroot into halves or quarters and place in a small food processor with the yoghurt and garlic. Process all the ingredients till smooth.
  5. Transfer the contents into a serving bowl and mix through lemon juice, salt and pepper to taste. If it's not being served immediately, refrigerate.
  6. The dip can be served with crackers, flatbread, carrot sticks or lightly steamed vegetables.

About the Author

Angie Trinh

When I was a child my mother made it easy to fall in love with food. My family's home cooked meals taught me Asian flavours but our eating out adventures allowed me to experience other cuisines which to this day shapes my eating habits. When I first moved out of home my interests went from just... Read Full Bio

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