clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Beet Salad

Vegan Beet Tzatziki Salad

  • Author: Elaine Gordon
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 45
  • Yield: 8 1x
  • Diet: Vegan


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.


  • 4 cooked beets, skin removed and cut into small cubes (~4 cups when cubed)*
  • 1/2 batch of homemade vegan tzatziki sauce
  • 2 green onions, chopped
  • Garnish with fresh dill (large stems removed)


  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.


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 1/2-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.

  • Category: Side Dish
  • Method: Pressure Cooker
  • Cuisine: Mediterranean

Keywords: vegan beet salad

Pin It on Pinterest