Vegan Beet Gyro

vegan beet gyroGyros make the perfect grab and go lunch that can incorporate a lot of the harvest in a little package.  This cold variety substitutes beef with cooked, thinly sliced beets and is complimented with a tangy tomato and cucumber Tzatziki sauce.


  • 2 cups thinly sliced cucumbers
  • ½ cup thinly sliced tomatoes
  • ½ cup thinly sliced red onion rings, cut in half
  • 1/3 cup Tofutti® Better than Sour Cream (or other vegan sour cream alternative)
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. chopped, fresh dill
  • 1 Tbsp. nutritional yeast flakes
  • Salt and pepper to taste
  • 2 cups cooked, thinly sliced beets
  • 6 wheat flatbreads


  1. Combine sliced cucumbers, tomatoes, onion slices, vegan sour cream, vinegar, dill, nutritional yeast flakes, salt, and pepper in a bowl.  Refrigerate at least 1 hour before use.
  2. If desired, heat wheat flatbread.
  3. Spread each flatbread with 1/3 cup beets and a heaping 1/3 cup tomato and cucumber tzatziki sauce.

Yield: Serves 6 gyros

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Meredith Hink MS, RD, CD

I am a Corporate Dietitian with a foodservice distribution company. My professional areas of interest include food safety and sanitation, food marketing, food law, and vegetarian nutrition. In my spare time I am an avid food photographer and enjoy spending time with my husband and two dogs.

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