Description
Beetroot Salad Dip with Greek Yogurt (Patzarosalata) is a vibrant and nutritious treat that perfectly balances the earthy sweetness of beets with the creamy tang of Greek yogurt and goat cheese. This delightful dip is not only quick to prepare—taking just 5 minutes—but also packed with healthy ingredients that support gut health. Ideal for parties, picnics, or as a wholesome snack, it can be enjoyed with pita chips, fresh veggies, or as an exciting topping on salads and grain bowls. Its stunning pink color will impress your guests while its rich flavor keeps them coming back for more.
Ingredients
Scale
- 300 grams boiled or steamed beetroots (cut into 1 cm pieces)
- 150 grams Greek yogurt
- 50 grams goat cheese
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- Fresh herbs (green onions, parsley, spearmint or dill)
Instructions
- Prepare the beetroots by boiling or steaming until tender.
- In a food processor, blend together the Greek yogurt, goat cheese, lemon juice, olive oil, and red wine vinegar until smooth.
- In a mixing bowl, combine the cooked beetroots with the yogurt mixture and finely chopped green onions. Stir until well mixed.
- Chill in the refrigerator for 3 to 4 hours or overnight for best flavor.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 100g
- Calories: 130
- Sugar: 7g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg