Irresistible Beetroot Salad Dip with Creamy Greek Yogurt
A colorful and flavorful beetroot salad dip with creamy Greek yogurt, perfect for parties and gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 300 grams boiled or steamed beetroots (cut into 1 cm pieces)
- 150 grams Greek yogurt (full-fat)
- 50 grams goat cheese
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 40 grams green onions (finely chopped)
- 1½ tablespoons fresh parsley (finely chopped)
- 1⅓ teaspoon fresh spearmint or dill (minced)
Instructions
- Cook the beetroots until tender but still holding their shape.
- In a food processor, blend Greek yogurt, goat cheese, lemon juice, olive oil, and red wine vinegar until smooth.
- In a mixing bowl, combine cooked beetroot and the yogurt mixture, then stir in green onions.
- Refrigerate for 3-4 hours or overnight for flavor integration.
- Serve with a gentle stir, checking seasoning, and garnish with herbs or olive oil.
Notes
Ensure Greek yogurt is at room temperature for a smoother mixture. Store leftovers in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
Find it online: https://us.recipesfood.org/beetroot-salad-dip/
