Creamy Roasted Beetroot Tzatziki with Lemon & Dill

This vibrant twist on traditional tzatziki combines sweet roasted beetroot with creamy Greek yogurt, crisp cucumber, and fresh herbs. The result is earthy, tangy, and beautifully colorful—perfect as a dip, spread, or accompaniment to grilled meats, roasted vegetables, or warm pita.

• Prep Time: 20 minutes (plus 30 minutes chilling time)

• Cook Time: 45–60 minutes (for roasting the beetroot)

• Total Time: Approximately 1 hour 35 minutes (including chilling)

• Yield: 6 servings

Ingredients

• 2 medium beetroots (about 300 g), roasted and cooled

• 1 cup full-fat Greek yogurt

• ½ English cucumber, grated and excess moisture squeezed out

• 2 garlic cloves, finely grated

• 2 tbsp extra virgin olive oil, plus extra for serving

• 1 tbsp fresh lemon juice

• 1 tsp lemon zest

• 2 tbsp chopped fresh dill

• 1 tbsp chopped fresh mint

• 1 tsp honey (optional, to balance the earthiness)

• ½ tsp ground cumin

• Salt and freshly cracked black pepper, to taste

• Toasted pistachios, chopped (for garnish)

• Fresh dill sprigs and edible flowers (optional)

  
  

Instructions

1. Roast the beetroot at 200°C (180°C fan) for 45–60 minutes, or until tender. Allow to cool, peel, and roughly chop.

2. Blend the roasted beetroot with the Greek yogurt, garlic, lemon juice, lemon zest, olive oil, honey (if using), and cumin until mostly smooth. Leave a little texture for a rustic finish.

3. Fold in the grated cucumber, chopped dill, and mint.

4. Season generously with salt and black pepper.

5. Refrigerate for at least 30 minutes to allow the flavors to develop.

6. Transfer to a serving bowl and finish with a drizzle of olive oil, chopped pistachios, extra dill, and edible flowers if desired.

   
   

Serving Suggestions

• Serve with warm pita, naan, or crusty sourdough.

• Pair with grilled lamb, chicken, salmon, or falafel.

• Spread inside wraps, sandwiches, or burgers.

• Spoon over roasted carrots, cauliflower, or grain bowls.

  
  

Chef's Tip

For an even richer flavor, roast the garlic alongside the beetroot and use the softened cloves instead of raw garlic. The roasted garlic adds sweetness and depth that complements the beetroot beautifully.

This recipe yields approximately 2 cups and can be stored in an airtight container in the refrigerator for up to 3 days. The color becomes even more vibrant after chilling, making it a striking addition to any mezze spread.