Beetziki at home


  • 250g thick, Natural Greek yogurt (or Coconut Yogurt for a vegan version- I recommend coconut collaborative)
  • 1 clove garlic, grated
  • 250g of cooked beetroot, grated
  • 1 tbsp red wine vinegar
  • 1.5 tbsp of dried mint
  • Pinch of salt, use a little more if you are using coconut yogurt as it’s sweeter
  • Balsamic, to serve
  • 2 mint leaves, to serve (optional)


  1. Grate you beetroot into a sieve over the sink and, suing the back of a spoon, press as much excess liquid out as possible.
  2. Combine all of your ingredients in a bowl and stir well.
  3. Allow to infuse for around 15 minutes, longer if possible.
  4. Dress with more dried mint and a drizzle of balsamic and a couple of fresh mint leaves.
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