Description
Beetroot Salad Dip With Greek Yogurt (Patzarosalata) is a vibrant and creamy dip that transforms simple ingredients into a delightful experience. This luscious dip combines the earthy sweetness of beets with the tangy richness of Greek yogurt, creating a beautiful magenta spread that’s perfect for any occasion. Whether you’re hosting a summer gathering or looking for a healthy snack, this dip is sure to impress. With fresh herbs and a hint of lemon, each bite offers a refreshing burst of flavor. Serve it alongside crunchy veggies or warm pita chips for an irresistible appetizer that everyone will love.
Ingredients
Scale
- 300 grams boiled or steamed beetroots (cut into 1 cm pieces)
- 150 grams Greek yogurt
- 50 grams goat cheese (or feta/cashew cheese as a substitute)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 40 grams green onions (finely chopped)
- 1½ tablespoons fresh parsley (finely chopped)
- 1⅓ teaspoon fresh spearmint or dill (minced)
Instructions
- Cook the beetroots by steaming or boiling until fork-tender (30–40 minutes). Let cool before chopping into pieces.
- In a food processor, blend Greek yogurt, goat cheese, olive oil, lemon juice, and apple cider vinegar until smooth.
- In a mixing bowl, combine the blended mixture with chopped beetroots, green onions, parsley, and spearmint/dill. Gently fold together.
- Cover and refrigerate for at least three hours or overnight to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Mixing/Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 100g
- Calories: 120
- Sugar: 6g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg