Creamy Greek Beetroot Dip with Yogurt and Herbs
A vibrant, creamy Greek dip made with beets, yogurt, and goat cheese, perfect as an appetizer or salad.
- Prep5 min
- Total5 min
- DifficultyEasy
- Servings4
This beetroot dip is a staple in Greek cuisine, known as patzarosalata. It's a refreshing blend of earthy beets, tangy yogurt, and creamy goat cheese, finished with fresh herbs and a hint of lemon.
Serve it as a dip with pita bread or raw vegetables, or as a side salad. It's not only delicious but also packed with nutrients, making it a healthy choice for any meal.
Ingredients
Servings
Converted amounts are rounded.
Method
- If you haven't cooked the beets yet, boil or steam them until tender, then let them cool and cut into 1 cm pieces.
- In a small food processor or blender, combine the Greek yogurt, goat cheese, lemon juice, olive oil, and red wine vinegar. Pulse until smooth and creamy.
- In a mixing bowl, add the beetroot pieces, the yogurt mixture, and the chopped green onions. Stir gently to combine everything.
- Cover the bowl and refrigerate for at least 3 to 4 hours, or overnight, to allow the flavors to meld together. Serve chilled.
💡 Tips
- For a smoother dip, blend the beets along with the yogurt mixture.
- Garnish with extra herbs and a drizzle of olive oil before serving.
- This dip can be stored in the refrigerator for up to 3 days.
Inspired by a recipe from Real Greek Recipes