Roasted beet pita

This protein-packed vegetarian pita is perfect with tzatziki.

“While homemade tzatziki is often healthier than the store-bought kind, to save on time look for one made with a Greek yogurt base instead of mayo or sour cream,” says Philadelphia-based recipe developer Robert Luessen.

Serves 2

This recipe is part of our meal prep series. Find the full guide here.

Photography by Jillian Guyette. Recipe development by Robert Luessen.


1 tomato, diced
½ cucumber, diced
¼ cup parsley leaves, chopped
1 scallion, diced
2 radishes, sliced
2 tablespoons tzatziki
2 whole wheat pitas



In a large bowl, combine tomato, cucumber, parsley leaves, scallion, radishes, and tzatziki. Place in an airtight container and store in the fridge along with separate containers of the beets and garbanzo beans. Store the pita in a plastic bag at room temperature.