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Beetroot with herby tzatziki recipe

Beetroot with herby tzatziki recipe

23 ratings

In partnership with Diabetes UK

For a speedy no-cook starter that's packed with refreshing spring flavours, look no further than this herby tzatziki recipe with earthy beetroot. Make a simple tzatziki dip with cucumber, creamy Greek yogurt, garlic and dill, and top with beetroot, parsley and pine nuts for a delicious gluten-free starter. Serve with flatbreads for dunking and enjoy! See method

  • Serves 6
  • 20 mins to prepare
  • 145 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • ½ x 300g pack steamed beetroot, sliced
  • 1 tbsp extra-virgin olive oil, plus 2 tsp
  • 200g pack baby cucumbers (or 1 large), coarsely grated
  • 350g low-fat Greek-style yogurt
  • 1 garlic clove, crushed
  • 20g fresh dill, chopped
  • 20g fresh flat-leaf parsley, leaves chopped, stalks discarded
  • 50g pine nuts, toasted
  • flatbreads, to serve (optional)

Each serving contains

  • Energy

  • Fat

    11g 15%
  • Saturates

    2g 10%
  • Sugars

    7g 7%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 7.1g Protein 5.4g Fibre 0.7g


  1. Put the beetroot in a bowl, drizzle with 2 tsp oil, season well and set aside.
  2. Put the cucumber in a sieve set over the sink and squeeze out as much liquid as you can. Tip the cucumber into a bowl and stir in the yogurt, garlic and half the dill. Season with pepper and mix well.
  3. To serve, spread the tzatziki on a large platter. Top with the beetroot, 1 tbsp oil, the parsley, remaining dill and the pine nuts. Serve with flatbreads, if you like.

See more Beetroot recipes

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