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Beetroot Salad Dip With Greek Yogurt (Patzarosalata)

Beetroot Salad Dip With Greek Yogurt (Patzarosalata)

Healthy, creamy, and fresh, this Greek Beetroot Salad Dip with Greek yogurt is a delicious way to enjoy beets.
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Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer, Salad
Cuisine Greek
Servings 1 bowl
Calories 187 kcal

Equipment

  • Food processor
  • Mixing Bowl

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 teaspoon fresh spearmint or dill, minced

Instructions
 

  • Pulse together the Greek yogurt, goat cheese, lemon juice, olive oil, and red wine vinegar in a food processor or blender until smooth and uniform.
  • Stir everything together by adding the beetroots, yogurt mixture, and green onions into a mixing bowl and stirring to combine.
  • Refrigerate the salad for 3 to 4 hours or even overnight for the flavors to blend together.

Notes

To cook beetroot, cut and remove the stems and leaves, rinse, cook in boiling water until tender, then cool, peel, and chop.

Nutrition

Serving: 1bowlCalories: 187kcalCarbohydrates: 5gProtein: 6gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 9mgSodium: 40mgPotassium: 159mgFiber: 0.3gSugar: 1g
Keyword detox, gut-healing foods, Yogurt
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