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Beetroot tzatziki

This sweet yet tangy beetroot tzatziki by Jennifer Irvine works just as well as a dip as it does served up with fish or meat.

Serves 2

Prep Time 20 min + chilling

Cooking Time


1tbsp olive oil
1tbsp wine vinegar (red or white)
100ml goat’s milk yogurt
¼ cucumber, deseeded and finely diced
100g cooked beetroot, finely diced
Small handful fresh mint, finely chopped
Small handful fresh dill, finely chopped, plus extra sprigs to garnish (optional)


  1. Mix the oil and vinegar with the yogurt.
  2. Add the cucumber and beetroot, stir well, then mix in the herbs, reserving 1tbsp of the chopped dill. Cover and put in the fridge for 15 min. Sprinkle with the reserved chopped dill and a few extra sprigs, if using, to serve.

Nutrition per serving

Read more on how we calculate nutrition.
157 5.2g 11g 3.5g 2.2g 7g 0.2g 208mg 7.9g 1.9mg

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