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Beetroot Salad Dip with Greek Yogurt (Patzarosalata)


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  • Author: Aurora
  • Total Time: 35 minutes
  • Yield: Approximately 8 servings 1x

Description

Beetroot Salad Dip with Greek Yogurt (Patzarosalata) is a vibrant and creamy delight that seamlessly combines earthy beets with tangy Greek yogurt and goat cheese. This nutritious dip is not only quick to prepare but also a showstopper for any gathering, whether it’s an elegant dinner party or a casual get-together. With its rich flavor profile and appealing color, this beet dip serves as an excellent appetizer, pairing well with fresh vegetables, crackers, and grilled meats. It’s the perfect way to enjoy beets while indulging in a health-conscious treat.


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 tablespoon fresh parsley (finely chopped)
  • 1â…“ teaspoon fresh spearmint or dill (minced)

Instructions

  1. Prepare the beetroots by boiling or steaming them until tender.
  2. In a food processor, combine Greek yogurt, goat cheese, lemon juice, olive oil, and red wine vinegar. Blend until smooth.
  3. In a mixing bowl, add chopped beetroots and the blended mixture. Stir in green onions and mix gently.
  4. 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: About 60g
  • Calories: 85
  • Sugar: 3g
  • Sodium: 200mg
  • Fat: 5g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 10mg