Vegan Beet Tzatziki Salad

This Vegan Beet Tzatziki Salad is made with nutrient-rich beets that are cooked, chilled and then tossed in a fresh creamy homemade vegan tzatziki sauce.  The tzatziki sauce has a rich tangy flavor and creamy texture that pairs well with the tender and naturally sweet beets.  The tzatziki sauce is made with fresh cloves of garlic which provide a pungent and slightly spicy flavor that is contrasted by the refreshing cucumber and herby dill.  The salad is tossed with green onions which add more flavor and a subtle crunch to round out this dish.  The beet salad can be made in advance and is best served at room temperature or chilled.  This easy vegetable side dish is gluten-free, grain-free, egg-free, dairy-free, paleo-friendly, peanut-free and refined sugar-free.

Vegan Beet Tzatziki Salad

This Vegan Beet Tzatziki Salad is ideal for an easy nutritious summer side dish.  It is full of incredible flavor and so simple to pull together.  I recommend cooking the beets and making the homemade vegan tzatziki sauce in advance.  This gives the beets time to chill before serving and it also allows the tzatziki sauce to thicken up and for the flavors to develop more.  Before serving, simply cut the beets into cubes and then combine them with the tzatziki sauce.  Add green onions for a flavor-boost and a subtle yet satisfying crunch.  Everything then gets stirred together and you are ready to serve.  This makes over four cups of beet salad, so depending on how you serve it and what you serve it alongside, it could serve up to eight people.

I have never been a huge beet fan although I love that beets offer amazing nutrition benefits and have the most vibrant magenta color.  If you are hesitant about beets this recipe is a perfect place to start.  When I have made it for people who claim to really not like beets, they love them in this dish.  I have had people say they don't even taste like beets in this recipe.

This salad is best served at room temperature or chilled.  It stores well and can be made in advance.

Health Benefits of Beets

Beets add a naturally sweet, earthy flavor and vibrant color to any dish. They are low in calories and known to be an excellent source of folate and a good source of potassium, vitamin C and dietary fiber.

How to Select and Store Beets

Beets are available year-round.  You can use red or gold beets in this recipe.  Choose beets that are round, firm and smooth with non-wilted leaves.  For red beets you want to look for a deep red color on the exterior.  Smaller beets are generally more tender.

Beets last a long time when stored properly.  To store beets, first remove the beet leaves and leave one inch of the stem intact.  You can save the beet leaves and use them raw or cooked.  Store the actual beet root in a bag in the refrigerator for up to three weeks.  Scrub and wash well before using the beets in any recipe.

More popular beet recipes

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Vegan Beet Tzatziki Salad

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5 from 1 reviews

• Author: Elaine Gordon
• Total Time: 45
• Yield: 8 1x
• Diet: Vegan

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Description

This Vegan Beet Tzatziki Salad is made with nutrient-rich beets that are cooked, chilled and then tossed in a fresh creamy homemade vegan tzatziki sauce.  The tzatziki sauce has a rich tangy flavor and creamy texture that pairs well with the tender and naturally sweet beets.  The tzatziki sauce is made with fresh cloves of garlic which provide a pungent and slightly spicy flavor that is contrasted by the refreshing cucumber and herby dill.  The salad is tossed with green onions which add more flavor and a subtle crunch to round out this dish.  The beet salad can be made in advance and is best served at room temperature or chilled.  This easy vegetable side dish is gluten-free, grain-free, egg-free, dairy-free, paleo-friendly, peanut-free and refined sugar-free.

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Ingredients

Scale 1x2x3x

• 4 cooked beets, skin removed and cut into small cubes (~4 cups when cubed)*
• ½ batch of homemade vegan tzatziki sauce
• 2 green onions, chopped
• Garnish with fresh dill (large stems removed)

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Instructions

1. In a large mixing bowl add the cooked and cooled beets, homemade vegan tzatziki sauce and chopped green onions.  Stir well to combine.
2. Add salt and pepper to taste.
3. Transfer to a serving bowl and garnish with fresh dill and more green onions.  Serve chilled or at room temperature.
4. Store leftovers in an airtight container in your refrigerator for up to 4 days.

Notes

To cook the beets: Remove the stem and leaves from the beets and scrub clean.  With the skin on, place them on the steamer basket of your Instant Pot and fill the pot with 2 cups of water.  Place the lid on the Instant Pot and place the knob on sealed (not venting).  Cook on manual high pressure for 30 minutes.  Manual release the pressure, remove the lid and check for doneness with a knife.  A knife should very easily slide in and out of the largest beet.  It is best if your beets are similar in size.  I used large beets here.  For smaller beets you can reduce the cooking time.  Once the beets are tender and cool, remove from the Instant Pot and use your hands to remove the skin.  The skin should very easily peel right off.  Cut the ends off the beets and then use a knife to cut the beet into ½-inch cubes.  Mine typically measure about 4 cups once the beets are cut into cubes.  If you have more that is okay, you can add more sauce.  I always make a full batch of the sauce and save extra for other dishes.  Tzatziki sauce is so versatile and pairs well with salads, quinoa bowls, falafel, roasted and raw veggies and more.

For a more filling dish you can toss in hemp seeds, cooked quinoa and/or firm avocado chunks.  If you do this you may want to add more sauce.

Start with a small amount of the sauce, stir and taste.  Depending on how creamy you like it you may not want to use it all in this recipe.

• Prep Time: 15
• Cook Time: 45
• Category: Side Dish
• Method: Pressure Cooker
• Cuisine: Mediterranean

Keywords: vegan beet salad