Begin by trimming the leaves and stems from 300 grams of beetroots. In a large saucepan, bring water to a boil, then gently add the beetroots and simmer for about 30–40 minutes, or until fork-tender. Once cooked, remove them from the heat, allow to cool slightly, and peel away the skin, revealing their vibrant color.

In a food processor, combine 150 grams of Greek yogurt and 50 grams of goat cheese, along with 2 tablespoons of fresh lemon juice, 2 tablespoons of extra virgin olive oil, and 1 tablespoon of red wine vinegar. Pulse until the mixture is smooth and creamy, ensuring there are no lumps.

Chop the cooled beetroots into small pieces and place them in a mixing bowl. Add the creamy yogurt mixture from the food processor. Sprinkle in 40 grams of finely chopped green onions, along with 1½ tablespoons of fresh parsley and 1⅓ teaspoons of spearmint or dill. Gently stir everything together until well combined.

Transfer the assembled beetroot salad dip to an airtight container and refrigerate for at least 3 to 4 hours, or preferably overnight.

When ready to serve, scoop the vibrant Beetroot Salad Dip With Greek Yogurt into a lovely bowl. This dip pairs wonderfully with homemade pita bread, fresh veggies, or as a colorful side dish to grilled meats.