Description
Beetroot Salad Dip With Greek Yogurt, also called Patzarosalata, combines tender beetroot, creamy yogurt, tangy goat cheese, and fresh herbs. Serve it chilled as a dip, spread, or colorful Mediterranean side dish.
Ingredients
300 g (10.6 oz) boiled or steamed beetroot, cut into 1 cm pieces
150 g (9 tbsp) Greek yogurt
50 g (1.7 oz) goat cheese
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
40 g (2 small) green onions, finely chopped
1½ tbsp fresh parsley, finely chopped
1⅓ tsp fresh spearmint or dill, minced
Instructions
1. Add the Greek yogurt, goat cheese, extra virgin olive oil, lemon juice, and red wine vinegar to a blender.
2. Blend until the yogurt mixture looks smooth and creamy.
3. Place the chopped beetroot in a mixing bowl.
4. Add the blended yogurt mixture, green onions, parsley, and spearmint or dill.
5. Stir gently until the creamy mixture evenly coats every piece of beetroot.
6. Cover the bowl and refrigerate for at least 3 to 4 hours, or overnight.
7. Stir gently, then serve chilled as a dip, spread, or side dish.
Notes
To cook the beetroot, trim the tops and rinse the beets well. Cover them with water and simmer until just tender.
Cool the cooked beetroot in cold water. Then remove the skins and chop it before using.
Firm, moist beets give the dip a better texture than roasted or overly soft beets.
Plain or low fat Greek yogurt both work well.
Feta cheese can replace the goat cheese.
Apple cider vinegar or white wine vinegar can replace the red wine vinegar.
Fresh dill can replace the spearmint.
For a garlic flavor, add 1 to 2 crushed garlic cloves or ½ teaspoon garlic powder.
Refrigerating the dip for several hours improves the flavor and creates a deeper pink purple color.
Serve with pita bread, baked potatoes, egg dishes, grilled chicken, wraps, crackers, or fresh vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing is not recommended because the yogurt may separate after thawing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch
- Method: blend and chill
- Cuisine: Greek Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 187
- Sugar: 1 g
- Sodium: 40 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.3 g
- Protein: 6 g
- Cholesterol: 9 mg