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    Home » Recipes » All Recipes

    Beet Tzatziki - Vegan, Easy, & Delicious

    Nov 6, 2020 · Modified: Jan 10, 2022 by Gönül

    Jump to Recipe

    Teleport yourself to the Mediterranean with this delicious beet tzatziki! It is very easy to make and looks as delicious as it tastes. Step-by-step instruction video included.

    Teleport yourself to the Mediterranean with this delicious beet tzatziki! It is very easy to make and looks as delicious as it tastes. Step-by-step instruction video included.

    The best beet tzatziki I've ever had was from a Greek grocery store in the suburbs of Boston in 2015. My husband and I had gotten hooked on this pretty, pink dip only a few months before going completely vegan, so we gave up the beet tzatziki cold turkey. I still can't believe that it took me almost 5 years to recreate it! I hope you will love it as much as we do.

    Ingredients for Vegan Beet Tzatziki

    • 7 small-medium sized beets
    • 1 tbsp* extra virgin olive oil
    • 5 cloves of garlic, minced
    • 1.5 cup plant-based yogurt**
    • ⅓ teaspoon salt, or more to taste
    • 1 tablespoon lemon juice
    • optional: dried mint; nigella and sesame seeds

    *Feel free to use as much olive oil as you wish. Up to 3 tablespoons (per the original recipe) will make it taste even better, provided that you like the taste of olive oil.

    **If using store-bought plant-based yogurt, go with an unflavored and unsweetened variety, preferably not coconut as it lands too much of its own flavor. I love using Kite Hill and Forager.

    Teleport yourself to the Mediterranean with this delicious beet tzatziki! It is very easy to make and looks as delicious as it tastes. Step-by-step instruction video included.

    How to Make Vegan Beet Yogurt Dip

    1. Preheat the oven to 375°F.
    2. Wash the beets, then pat dry and place them on a baking tray lined with parchment paper or a silicone baking sheet.
    3. Drizzle olive oil on each beet, then roast them in the oven for 45 minutes to 1 hour. Simply check if they're soft enough with a fork.
    4. Cool the beets until you can peel and grate them.
    5. In a medium-sized bowl, add the minced garlic and squeeze the lemon directly onto the garlic, and set aside for a few minutes.
    6. Mix in the plant-based yogurt with the garlic, then add in the beets. 
    7. Top with dried mint, nigella & sesame seeds, and additional olive oil if you wish.

    Watch the step by step video here:

    Other Turkish Yogurt Recipes Similar to Beet Tzatziki

    Want to broaden your yogurt horizons further? Try these other Turkish recipes:

    • carrot yogurt dip
    • haydari
    • regular tzatziki
    • labneh

    Don’t forget to let me know in the comments if you make this recipe!

    You can also save it for later on Pinterest, and keep in touch with me on YouTube, Instagram, or by sending an email.

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    Vegan Beet Tzatziki

    • Author: Gonul
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    Description

    Teleport yourself to the Mediterranean with this delicious beet tzatziki! It is very easy to make and looks as delicious as it tastes. Step-by-step instruction video included.


    Ingredients

    Scale
    • 7 small-medium sized beets, washed and scrubbed
    • 1 tbsp* extra virgin olive oil
    • 5 cloves of garlic, minced
    • 1.5 cup plant-based yogurt*
    • ⅓ tsp salt, or more to taste
    • 1 tbsp lemon juice
    • optional: dried mint; nigella and sesame seeds

    Instructions

    1. Preheat the oven to 375°F.
    2. Wash the beets, then pat dry and place them on a baking tray lined with parchment paper or a silicone baking sheet.
    3. Drizzle olive oil on each beet, then roast them in the oven for 45 minutes to 1 hour. Simply check if they're soft enough with a fork.
    4. Cool the beets until you can peel and grate them.
    5. In a medium-sized bowl, add the minced garlic and squeeze the lemon directly onto the garlic, and set aside for a few minutes.
    6. Mix in the plant-based yogurt with the garlic, then add in the beets. 
    7. Top with dried mint, nigella & sesame seeds, and additional olive oil if you wish.

    Notes

    Feel free to use as much olive oil as you wish. Up to 3 tablespoons (per the original recipe) will make it taste even better, provided that you like the taste of olive oil.

    If using store-bought plant-based yogurt, go with an unflavored and unsweetened variety, preferably not coconut as it lands too much of its own flavor. I love using Kite Hill and Forager.

    Did you make this recipe?

    Tag @aegeandelight on Instagram and hashtag it #aegeandelight

    « Vegan Tzatziki: the Best Turkish Cacık
    Best Vegan Yogurt Dip: Minty Turkish Haydari »

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    Hi! I'm Gönül

    I share flavorful vegan recipes that are mostly from the Aegean. It is a cuisine filled with incidentally-vegan gems and I can't wait for you to try some of them!

    You can find out more here

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