Low FODMAP Beet Tzatziki

Hello Friends,

I hope you have been entering all the contests with gut-friendly giveaways on my Instagram account this month of IBS awareness! There are many fantastic treats!

Today, I am sharing a recipe for a picture I posted last week on my Instagram account, Low FODMAP Beet Tzatziki.

Did you know canned and pickled beets have less FODMAPs than fresh beets? It’s true!

So, I used canned beets to make this very vibrant pink dip!

What do you do with beet tzatziki? I like to use it as a dip with fresh veggies such as carrots and bell pepper strips. It also adds a fun color and flavor to my roasted chickpea taco recipe. (Use it instead of lactose free sour cream in the taco recipe).

Beet Tzatziki


  • Serves 4
  • 3/4 cup canned beets, drained
  • 2/3 cup plain lactose free yogurt (or plain Greek yogurt, if tolerated)
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon garlic infused oil
  • Salt and pepper, to taste
  • 1-2 teaspoons fresh chopped dill
  • Garnish, fresh chopped dill or dill sprig


  1. In medium size food processor or blender, add 1/2 cup beets, yogurt, lemon juice, oil and dash salt and pepper.
  2. Pulse to blend into dip consistency--leaving a little texture to beets.
  3. Transfer to serving dish.
  4. Using a box grater, grate the remaining 1/4 cup beets.
  5. Fold grated beets and chopped dill into dip.
  6. Garnish dip with chopped dill or dill sprig