Beetroot Salad Dip With Greek Yogurt (Patzarosalata)
Healthy, creamy, and fresh, this Beetroot Salad Dip with Greek yogurt is one of the best ways to enjoy beets!
Equipment
- small food processor
- blender
- mixing bowl
Ingredients
Vegetables
- 300 grams boiled or steamed beetroots cut into 1 cm pieces
- 40 grams green onions finely chopped
Dairy
- 150 grams Greek yogurt
- 50 grams goat cheese
Oils and Vinegars
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
Herbs
- 1.5 tablespoons fresh parsley finely chopped
- 1.33 teaspoon fresh spearmint or dill minced
Instructions
Preparation
- Pulse together the Greek yogurt, goat cheese, lemon juice, olive oil, and red wine vinegar in a small food processor or in a blender until smooth and uniform.
- Stir everything together. Add to a mixing bowl the beetroots, yogurt mixture, and green onions, stir to combine.
- Refrigerate the salad for 3 to 4 hours or even overnight for the flavors to blend together.
Notes
How To Cook Beetroot For Salad: To cook beetroot for salad cut and remove the stems and leaves. Rinse the bulbs from dirt. Then place in a small cooking pot or saucepan and cover with water. Bring to a boil and then drop the heat to a gentle simmer. Allow the beets to cook until they feel tender when you prick them with a knife. Transfer beets to a bowl with cold water and allow to cool. Once cooled trim slice off the bottom and top and rub with your hands or gently peel their skin; it will come off easily. Chop and add to the salad.
Nutrition
Serving: 1bowlCalories: 187kcalCarbohydrates: 5gProtein: 6gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 9mgSodium: 40mgPotassium: 159mgFiber: 0.3gSugar: 1g
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