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Beet Tzatziki with Beet Green Chips

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  • Yield: Approximately 2 cups 1x



For the beet tzatziki:

  • 1 1/2 cups plain Greek yogurt
  • 1 tablespoon chopped fresh dill
  • 1 clove garlic, grated or minced
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 medium roasted beets, cooled

For the Beet Green Chips:

  • 1 bunch beet greens, stems removed, washed and dried
  • 1 tablespoon olive oil
  • salt to taste


For the Beet Tzatziki:

  1. In a medium mixing bowl, stir together yogurt, dill, garlic, lemon juice, salt and pepper. Using the large holes on a grater, grate the roasted beets into the bowl.
  2. Fold grated beets into the yogurt mixture until combined.
  3. Serve with beet green chips and/or homemade pita chips.

For the Beet Green Chips:

  1. Preheat oven to 350 degrees. Spread beet greens out in a single layer on a baking sheet.
  2. Drizzle with olive oil and salt to taste.
  3. Bake for 7-10 minutes, turning over once and baking for another 7-10 minutes, or until crispy.


To roast beets, preheat oven to 375 degrees F. Cover beets in foil with a little olive oil and place on a baking sheet. Roast for 50-60 minutes, or until tender, checking in on the beets every 20 minutes or so, adding water to them if they seem dry. Let beets cool before peeling.