Tzatziki with beets and mint

February 22, 2010
Tzatziki with beets and mint

Test Kitchen-Approved

Author Notes:

Interestingly beets are a great substitute for the classic cucumber in this dish. I have had great success serving it as a side dish for fish such as cod or tilapia.


Serves: 4


  • 2.5 cups greek yogurt (I use 0.5% which works just fine)
  • 1 teaspoon salt
  • 1 head minced garlic (or less if you don't love garlic as much as I do)
  • 4 tablespoons extra virgin olive oil
  • 2 large beets (probably a bit more than one pound)
  • 1 handful of fresh mint, chopped finely
In This Recipe


  1. Mix together the yogurt and the salt. Let it drain in a coffee filter for a few hours.
  2. Add olive oil and garlic and a bit of pepper (depends on your preference).
  3. Shred the beets roughly and just before serving add them to the yogurt mixture as well as the mint.

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