Description
Beetroot Salad Dip With Greek Yogurt (Patzarosalata) is a deliciously creamy and vibrant appetizer that’s both nutritious and easy to prepare. This dip is packed with the earthy goodness of beetroots, the tanginess of Greek yogurt, and a hint of fresh herbs, making it the perfect companion for pita chips, veggie sticks, or as a spread on sandwiches. Its stunning color not only makes it eye-catching but also adds a burst of flavor to any gathering. Quick to whip up in just 5 minutes, this dish is ideal for last-minute entertaining or meal prep. Enjoy the health benefits of beets while impressing your guests with this delightful Mediterranean-inspired dip.
Ingredients
Scale
- 300 grams boiled or steamed beetroots
- 150 grams Greek yogurt
- 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
Instructions
- If using raw beetroots, boil or steam until tender; let cool and cut into pieces.
- In a food processor, combine Greek yogurt, goat cheese, lemon juice, olive oil, and vinegar; blend until smooth.
- In a mixing bowl, combine chopped beetroots with the yogurt mixture and stir in green onions.
- Cover and refrigerate for at least 3 hours to allow flavors to meld before serving.
- Prep Time: 5 minutes
- Cook Time: None
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 90
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg