Description
Indulge in the vibrant flavors of Beetroot Salad Dip with Greek Yogurt, also known as Patzarosalata. This creamy, nutritious dip is a feast for the eyes and palate, perfect for any gathering or as a healthy snack. With its stunning pink hue and tangy undertones from Greek yogurt and goat cheese, it’s sure to impress guests at parties or elevate your everyday meals. This quick recipe comes together in just minutes, making it an ideal choice for busy days when you want something delicious and refreshing.
Ingredients
Scale
- 300g boiled or steamed beetroots (cut into 1 cm pieces)
- 150g Greek yogurt
- 50g goat cheese
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 40g green onions (finely chopped)
- 1½ tbsp fresh parsley (finely chopped)
- 1⅓ tsp fresh spearmint or dill (minced)
Instructions
- If using raw beetroots, wash and cook until tender; let cool.
- Blend Greek yogurt, goat cheese, lemon juice, olive oil, and red wine vinegar until smooth.
- In a bowl, combine cooked beetroots with the blended mixture and stir in green onions.
- Chill for 3 to 4 hours before serving to enhance flavors.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 85
- Sugar: 3g
- Sodium: 65mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg