Beetroot Salad Dip With Greek Yogurt (Patzarosalata)
Healthy, creamy, and fresh this Greek Beetroot Salad Dip with Greek yogurt, goat cheese, herbs, and lemon, is one of the best ways to enjoy beets!
Equipment
- Food Processor
- mixing bowl
- small cooking pot
Ingredients
- 300 grams boiled or steamed beetroots, cut into 1 cm pieces
- 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, finely chopped
- 1.5 tablespoons fresh parsley, finely chopped
- 1.33 teaspoons fresh spearmint or dill, minced
Instructions
- Pulse together the Greek yogurt, goat cheese, lemon juice, olive oil, and red wine vinegar in a small food processor or in a blender, until smooth and uniform.
- Stir everything together. Add to a mixing bowl the beetroots, yogurt mixture, and green onions stir to combine.
- Refrigerate the salad for 3 to 4 hours or even overnight for the flavors to blend together.
Notes
To cook beetroot for salad cut and remove the stems and leaves. Rinse the bulbs from dirt. Then place in a small cooking pot or saucepan and cover with water. Bring to a boil and then drop the heat to a gentle simmer. Allow the beets to cook until they feel tender when you prick them with a knife. Transfer beets to a bowl with cold water and allow to cool. Once cooled trim slice off the bottom and top and rub with your hands or gently peel their skin it will come off easily. Chop and add to the salad.
Nutrition
Serving: 1bowlCalories: 187kcalCarbohydrates: 5gProtein: 6gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 9mgSodium: 40mgPotassium: 159mgFiber: 0.3gSugar: 1g
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