Food Blog

Roasted Beet Wedges with Tzatziki

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Prep Time: 15 Minutes

Cook Time: 40 Minutes

Total Time: 55 Minutes

Servings: 4


  • Four medium beets, trimmed and scrubbed
  • Olive oil three tablespoons
  • To taste: salt and pepper

Tzatziki is a popular Tzatziki.

  • 1 cup Greek yogurt
  • Squeeze 1/2 cup grated cucumber to remove moisture
  • One clove garlic, minced
  • Fresh dill (chopped): 1 tablespoon
  • Lemon juice, one tablespoon
  • Olive oil one tablespoon
  • To taste: salt and pepper


  1. Preheat your oven to 200degC (400degF). Line a baking tray with parchment paper.
  2. Cut the beets in wedges. There should be eight wedges for each beet. Sprinkle the salt and pepper on the beet wedges and drizzle the olive oil over them. Toss the beets to coat them evenly.
  3. Roast the beet wedges for 40-45 minutes or until tender and lightly caramelized. Turn them halfway through cooking.
  4. Prepare the tzatziki while the beets roast. Combine the grated cucumber with the Greek yogurt. Add minced garlic and chopped dill. Stir until well combined. Add salt and pepper according to your taste. Refrigerate tzatziki till ready to serve.
  5. Let the beet wedges cool down after removing them from the oven. Serve the beet slices with the chilled tzatziki for dipping. Enjoy!


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