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Beetroot Salad Dip With Greek Yogurt

Beetroot Salad Dip With Greek Yogurt: A Creamy Delight

This Beetroot Salad Dip With Greek Yogurt is a colorful and nutritious snack, perfect for impressing guests or enjoying a cozy night in.
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Prep Time 15 minutes
Cook Time 40 minutes
Chilling Time 4 hours
Total Time 4 hours 55 minutes
Servings: 6 servings
Course: Salad
Cuisine: Greek
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 500 grams Boiled or Steamed Beetroots Vacuum-packed cooked beets save prep time.
  • 1 cup Greek Yogurt Can use low-fat yogurt for a lighter option.
  • 100 grams Goat Cheese Substitute with feta if desired.
  • 2 tablespoons Extra Virgin Olive Oil Feel free to use a light cooking oil.
  • 2 tablespoons Fresh Lemon Juice Lime juice can be used as an alternative.
  • 1 tablespoon Red Wine Vinegar Apple cider vinegar is a great alternative.
  • 3 stalks Green Onions Chives can be used for a gentler taste.
  • 2 tablespoons Fresh Parsley Can use basil or cilantro for different flavors.
  • 2 tablespoons Fresh Spearmint or Dill Choose one based on preference.

Equipment

  • food processor
  • Mixing bowl
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Cook the Beetroots by boiling or steaming until tender (30–40 minutes). Peel and cut them into 1 cm pieces.
  2. Prepare the Yogurt Mixture by blending Greek yogurt, goat cheese, lemon juice, olive oil, and red wine vinegar until smooth (1–2 minutes).
  3. Combine Ingredients by folding beetroot pieces into the yogurt mixture with green onions and parsley.
  4. Chill for Flavor by covering and refrigerating the dip for at least 3–4 hours or overnight.
  5. Serve and Enjoy by stirring the dip and transferring it to a serving dish. Optionally drizzle with olive oil or fresh herbs.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 15gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 5IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Store the dip in an airtight container in the fridge for up to 5 days. It can also be frozen for up to 3 months.

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