Description
Beetroot Salad Dip With Greek Yogurt (Patzarosalata) is a vibrant, creamy delight that combines the earthy sweetness of beets with the tangy richness of Greek yogurt and goat cheese. Perfect for any occasion, this nutritious dip is quick to prepare and offers a burst of fresh flavors. Whether served at gatherings or enjoyed as a healthy snack, it’s sure to impress your guests and tantalize your taste buds. This recipe not only satisfies your craving for something delicious but also provides health benefits thanks to its wholesome ingredients.
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
- 1½ tablespoon fresh parsley
- 1â…“ teaspoon fresh spearmint or dill
Instructions
- Prepare the beetroots by boiling or steaming until tender. Allow them to cool and cut into small pieces.
- 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 cooked beetroots, yogurt mixture, and finely chopped green onions. Stir gently to mix.
- Cover and refrigerate for at least 3 hours (or overnight) to allow flavors to meld.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 6g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg