Description
Indulge in the vibrant flavors of Beetroot Salad Dip with Greek Yogurt (Patzarosalata), a creamy and nutritious delight that is perfect for any occasion. This easy-to-make dip combines boiled beetroots, tangy Greek yogurt, and savory goat cheese, creating a rich and colorful addition to your appetizer spread or snack table. With its striking hue and refreshing taste, this dip not only makes for an eye-catching presentation but also packs a punch of vitamins and probiotics. Serve it alongside fresh veggies or on toasted bread for a deliciously wholesome experience that everyone will love.
Ingredients
Scale
- 300 grams boiled or steamed beetroots (cut into 1 cm pieces)
- 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)
- 1⅓ teaspoon fresh spearmint or dill (minced)
Instructions
- Prepare the beetroots by boiling or steaming until tender.
- In a food processor, blend together Greek yogurt, goat cheese, lemon juice, olive oil, and red wine vinegar until smooth.
- In a mixing bowl, combine the beetroot pieces with the blended mixture and green onions; stir well.
- Refrigerate the dip for at least 3 hours to enhance flavor before serving.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Greek
Nutrition
- Serving Size: 30g
- Calories: 70
- Sugar: 3g
- Sodium: 55mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg