Vegan Beet Gyro

Written by Meredith Hink, MS, RD, CD
Yield: Serves 6 gyros

vegan-beet-gyros.jpgGyros make the perfect grab and go lunch that can incorporate a lot of the Farmers Market finds 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.


  • 3 beets, cooked and sliced thin
  • 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 non-dairy sour cream)
  • 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.