In one of my favorite series, one of the main characters eats almost exclusively dips in all varieties and forms. I can’t say whether there was beetroot tzatziki among them, but he would definitely have liked this creamy spread.
Looks beautiful and tastes fantastic: beetroot tzatziki
Greek cuisine is known for its wide variety of small appetizers, each of which tastes better than the other and you can never decide which one you want in a restaurant because they are all really delicious. Dips like tzatziki are also included.
A beetroot tzatziki is not typically Greek, but it is a variation on the traditional classic dip. It is prepared with low-fat quark, garlic, Greek yogurt and of course beetroot. Garlic, lemon and dill provide the taste.
For the dip, it’s best to use already cooked beetroot from the vegetable section of your supermarket. This saves you a lot of time during preparation. Cut the beets into small cubes and grate them into strips. It’s best to let it drain a little afterwards.
Next, mix the quark, Greek yogurt and mineral water and add the beetroot. Chop the dill finely and cut the garlic into small cubes or press it through a garlic press. Grate the zest of half a lemon and squeeze out the juice. Now mix the lemon juice and zest with the dill and garlic and the other ingredients. In principle, your beetroot tzatziki is already ready. To ensure it tastes really intense, put it in the fridge to steep for two hours before eating.
Beetroot tzatziki is a versatile dip that goes well with many things. It tastes great with baguettes or flatbread, among other things. It is a great side dish with grilled steaks or fish. But you can also enjoy it with bread sticks, crackers or vegetables. Be sure to try it out!
If you fancy other dips, you can find the original recipe for tzatziki here. Also recommended: this creamy ricotta dip and this delicious zucchini spread.
Rote-Bete-Zaziki
Preparation time 10 minutes min.
Brewing time: 2 hours
Total time 2 hours hrs 10 minutes min.
- 500 g Rote Bete gegart
- 200 g low-fat quark
- 100g Greek yogurt
- 4 tbsp mineral water
- 1 clove of garlic
- 1/2 organic lemon juice and zest
- Dill
- Salt and pepper
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Cut the pre-cooked beetroot into fine cubes or strips.
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Mix the yoghurt with the quark, the mineral water and the sliced beetroot in a bowl.
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Peel and chop the garlic. Wash half of the organic lemon under hot water, rub the peel and squeeze out the juice. Also wash the dill and chop it finely.
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Stir garlic, dill, lemon zest and lemon juice into the quark mixture. Season with salt and pepper and let the dip sit in the fridge for at least 2 hours.
