Beetroot and Pomegranate Tzatziki Recipe

Name: Beetroot and Pomegranate Tzatziki Recipe
Prep time: 10 min
Total time: 10 min
Yield: 6 serving(s)
Ingredients: 1/2 cucumber; 2 cooked beetroots in natural juices, about 150g total; 1 small garlic clove, crushed; Small handful finely chopped mint leaves and/or dill fronds, plus extra to scatter; 200 g full-fat Greek style yogurt; 4 tbsp. pomegranate seeds

A vividly coloured take on this cooling yogurt dip.

By The GH Kitchen TeamPublished: 03 March 2025

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Hannah Hughes

Salting and draining the vegetables helps keep the tzatziki thick, but you can skip this step if you’re in a hurry; instead, pat them dry thoroughly with kitchen paper.

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Yields:

6 serving(s)

Prep Time:

10 mins

Total Time:

10 mins

Cal/Serv:

Ingredients

1/2 cucumber
2 cooked beetroots in natural juices, about 150g total
1 small garlic clove, crushed
Small handful finely chopped mint leaves and/or dill fronds, plus extra to scatter
200 g full-fat Greek style yogurt
4 Tbsp. pomegranate seeds

Directions

1. Step 1Halve the cucumber lengthways and use a teaspoon to scrape out and discard the seeds. Using a box grater, coarsely grate the cucumber, then the beetroot. Put in a sieve set over a bowl, sprinkle over ¼tsp salt and toss to coat. Set aside for 20min to drain off excess moisture.
2. Step 2Tip drained cucumber and beetroot on to a sheet of kitchen paper, pat dry, then put into a clean bowl. Add the garlic, chopped herbs, yogurt and 3tbsp pomegranate seeds and mix well; check seasoning. Scrape into a serving dish, top with the reserved 1tbsp pomegranate seeds and a sprinkle of extra mint/dill; serve.

GET AHEAD
Prepare up to 3 days ahead (without garnish); cover and chill. Stir well and complete recipe to serve.

Per serving:

Calories: 70
Protein: 3g
Fat: 9g
Saturates: 5g
Carbs: 1g
Sugars: 1g
Fibre: 0.4g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time