Why You’ll Love This Recipe

This Beetroot Salad Dip is a fresh and creamy twist on traditional beetroot recipes. The Greek yogurt and goat cheese create a smooth, rich base that perfectly complements the earthy sweetness of the beets. The addition of fresh herbs, lemon juice, and red wine vinegar adds brightness and complexity to the dip. Whether served as a dip, a salad, or a spread, it’s a versatile and healthy dish that can be enjoyed by everyone!

Ingredients

• 300 grams (10.6 oz) boiled or steamed beetroots, cut into 1 cm pieces

• 150 grams (9 tablespoons) Greek yogurt

• 50 grams (1.7 oz) goat cheese

• 2 tablespoons extra virgin olive oil

• 2 tablespoons fresh lemon juice

• 1 tablespoon red wine vinegar

• 40 grams (2 small) green onions, finely chopped

• 1½ tablespoon fresh parsley, finely chopped

• 1⅓ teaspoon fresh spearmint or dill, minced

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Beetroot

1. To cook the beetroots, cut and remove the stems and leaves. Rinse the bulbs to remove any dirt.

2. Place the beets in a saucepan, cover with water, and bring to a boil. Once boiling, reduce the heat to a simmer and cook until the beets are tender when pierced with a knife (about 30-40 minutes).

3. Transfer the cooked beets to a bowl of cold water to cool. Once cooled, trim off the bottoms and tops, then rub or peel off the skin. Chop the beets into 1 cm pieces and set aside.

Step 2: Make the Dressing

1. In a small food processor or blender, pulse together Greek yogurt, goat cheese, lemon juice, olive oil, and red wine vinegar until smooth and uniform.

Step 3: Assemble the Salad

1. In a large mixing bowl, combine the cooked beetroot pieces, yogurt mixture, and chopped green onions. Stir everything together until well combined.

2. Add the chopped parsley and spearmint (or dill), and stir again to combine.

Step 4: Chill the Salad

1. Refrigerate the salad for 3 to 4 hours, or even overnight, to allow the flavors to meld together.

Step 5: Serve

1. Serve the beetroot salad dip chilled, as a dip with crackers, pita, or vegetables, or enjoy it as a side dish or spread.

Servings and Timing

• Servings: 1 bowl (about 4-6 servings)

• Prep Time: 15 minutes (excluding beetroot cooking time)

• Total Time: 3-4 hours (including chilling)

Variations

• Dairy-Free: For a dairy-free version, replace the Greek yogurt and goat cheese with plant-based yogurt and dairy-free cheese alternatives.

• Add Garlic: For extra flavor, add a minced garlic clove to the yogurt mixture for a subtle garlicky kick.

• Use Other Herbs: You can substitute the spearmint or dill with other fresh herbs like basil or cilantro for a different flavor profile.

• Add Nuts: Top the salad with crushed walnuts or almonds for an added crunch.

Storage/Reheating

• Storage: Store the Beetroot Salad Dip in an airtight container in the fridge for up to 4 days. The flavors will continue to develop the longer it sits.

• Reheating: This salad dip is best served cold or at room temperature, so there is no need to reheat it.

FAQs

1. Can I use canned beets instead of fresh beets?

Yes, you can use canned beets for convenience. Just be sure to drain and rinse them before adding them to the salad.

2. Can I make this recipe in advance?

Yes, this dip benefits from chilling and can be made a day or two in advance. It will allow the flavors to meld and enhance the overall taste.

3. Can I add more flavor to the dressing?

If you prefer a tangier dressing, add more lemon juice or a splash of vinegar. For a richer flavor, increase the amount of goat cheese.

4. Can I skip the goat cheese?

Yes, you can skip the goat cheese if you prefer or substitute it with a dairy-free cheese alternative.

5. Can I freeze the Beetroot Salad Dip?

While this dip is best enjoyed fresh or within a few days, you can freeze it for up to 1 month. Just make sure to store it in an airtight container, though the texture may change slightly upon thawing.

6. Can I use a different type of cheese instead of goat cheese?

Yes, you can substitute goat cheese with cream cheese, ricotta, or feta for a different flavor.

7. How do I know when the beets are done cooking?

The beets are ready when they are tender and can be easily pierced with a knife or fork. If you can easily peel the skin off, they’re done!

8. Can I use frozen beets?

Yes, you can use frozen beets if fresh beets are unavailable. Just be sure to thaw and drain them before using.

9. How long will this dip last in the fridge?

The Beetroot Salad Dip will stay fresh for up to 4 days when stored in an airtight container in the fridge.

10. Can I serve this dip as a spread?

Yes, this dip works beautifully as a spread on toast, crackers, or sandwiches, or as a dip for fresh veggies.

Conclusion

This Beetroot Salad Dip with Greek Yogurt is a creamy, healthy, and flavorful way to enjoy beets. The combination of tangy yogurt, creamy goat cheese, fresh herbs, and roasted beets creates a delicious dip that’s perfect for any occasion. Whether served as a snack, side dish, or spread, it’s a versatile and vibrant addition to your meal rotation!

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