Roasted Beet Wedges with Tzatziki

Roasted Beet Wedges with Tzatziki

Ingredients

For the roasted beets

• 3 medium beets (about 1 to 1.25 lb total), scrubbed and trimmed

• 2 tbsp olive oil

• 1 tsp sea salt

• 1/2 tsp black pepper

• 1/2 tsp dried thyme or rosemary, crushed (optional)

• 1 tsp red wine vinegar or balsamic vinegar (optional, for finishing)

For the tzatziki

• 1 cup plain Greek yogurt

• 1/2 large cucumber (about 3–4 oz), peeled and grated

• 1 clove garlic, minced (or 1/2 tsp garlic paste)

• 1 tbsp fresh lemon juice

• 1 tbsp extra-virgin olive oil

• 1 tbsp chopped fresh dill (or 1 tsp dried dill)

• 1/4 tsp salt, plus more to taste

• 1/8–1/4 tsp black pepper

Garnish (optional)

• Fresh dill or parsley sprigs

• Lemon wedges

• Crumbled feta

Equipment

• Roasting pan or rimmed baking sheet

• Mixing bowls

• Box grater or microplane

• Paper towels or kitchen towel

• Small strainer (optional)

Instructions

1. Preheat and prepare

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.

1. Prepare the beets

• Peel the beets with a vegetable peeler. Cut each beet into wedges: halve lengthwise, then cut each half into 3–4 wedges depending on size so pieces are similar in thickness for even roasting.

• Toss the beet wedges in a bowl with olive oil, salt, pepper, and the dried herb if using. Spread them in a single layer on the prepared baking sheet without overcrowding.

1. Roast the beets

• Roast for 30–40 minutes, turning once halfway through, until wedges are tender when pierced with a fork and edges are slightly caramelized. Smaller wedges may finish sooner; check at 25–30 minutes.

• If using, drizzle the roasted beets with the vinegar right after they come out of the oven and toss gently.

1. Make the tzatziki

• While the beets roast, grate the cucumber and place the grated cucumber in a clean dish towel or several layers of paper towels. Squeeze out as much excess moisture as possible (or press in a small strainer). Removing moisture keeps the tzatziki from becoming watery.

• In a bowl, combine Greek yogurt, drained cucumber, minced garlic, lemon juice, olive oil, chopped dill, salt, and pepper. Taste and adjust seasoning. Chill while beets finish roasting, or for at least 10–15 minutes to let flavors meld.

1. Serve

• Arrange roasted beet wedges on a platter. Spoon or dollop tzatziki alongside or on top of the warm beets. Garnish with fresh dill or parsley, a sprinkle of crumbled feta if using, and lemon wedges on the side.

Storage

• Store tzatziki in an airtight container in the refrigerator for up to 3 days. Store roasted beets separately, refrigerated for up to 4 days. Reheat beets gently in a 350°F oven until warmed through.

Notes and variations

• For added texture, scatter toasted pine nuts or chopped walnuts over the beets before serving.

• Swap dill for mint for a brighter herb note.

• To make this vegan, use a plant-based yogurt with similar thickness and drain it slightly if very watery.

• If beets are small and you prefer faster cooking, roast at 425°F and check earlier; monitor to avoid burning.

Yield

• Serves 3–4 as a side; counts as an appetizer for 4–6.