Beetroot Salad Dip with Greek Yogurt (Patzarosalata) Recipe
A vibrant and creamy Beetroot Salad Dip that combines boiled or steamed beetroots with Greek yogurt and tangy goat cheese, enhanced by fresh herbs and a zesty lemon and vinegar dressing. Perfect as a refreshing appetizer or a healthy snack, this Patzarosalata dip offers a delightful balance of earthy, tangy, and fresh flavors.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 1 serving
- Category: Salad, Dip
- Method: No-Cook
- Cuisine: Greek
- Diet: Low Fat
Ingredients
Beetroot Base
- 300 grams (10.6 ounces) boiled or steamed beetroots, cut into 1 cm pieces
Dressing and Mix-ins
- 150 grams (9 tablespoons) Greek yogurt
- 50 grams (1.7 ounces) goat cheese
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
Herbs and Aromatics
- 40 grams (2 small) green onions, finely chopped
- 1½ tablespoons fresh parsley, finely chopped
- 1⅓ teaspoons fresh spearmint or dill, minced
Instructions
- Prepare the beetroots: Boil or steam the beetroots until tender, approximately 30-45 minutes depending on size. Once cooked, cool and cut into 1 cm pieces. (Refer to Notes for cooking details.)
- Make the yogurt mixture: In a small food processor or blender, pulse Greek yogurt, goat cheese, fresh lemon juice, extra virgin olive oil, and red wine vinegar until smooth and uniform in texture.
- Combine ingredients: In a mixing bowl, gently stir the chopped beetroots, yogurt mixture, and finely chopped green onions until well incorporated.
- Chill and serve: Refrigerate the salad dip for 3 to 4 hours or overnight to allow the flavors to meld beautifully. Serve chilled as a dip or spread.
Notes
- To cook beetroots, wash and trim the roots, then boil in salted water for 30-45 minutes until tender when pierced with a fork, or steam until soft.
- Cooling beetroots before cutting prevents the color from bleeding excessively.
- This salad dip can be served with pita bread, vegetable sticks, or as part of a mezze platter.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
