Beetroot Salad Dip With Greek Yogurt (Patzarosalata)
User Reviews
4.1
Beetroot Salad Dip With Greek Yogurt (Patzarosalata)
Description
The Beetroot Salad Dip With Greek Yogurt (Patzarosalata) brings together boiled or steamed beetroot, Greek yogurt, goat cheese, olive oil, lemon juice, and red wine vinegar to produce a velvety, flavorful dip. The beets are cooked until tender, peeled, and chopped into small pieces to provide a soft, hearty texture. The yogurt and cheese mixture is blended until smooth, creating a creamy base that complements the earthy beetroot. Fresh green onions, parsley, and spearmint add herbal brightness and subtle sharpness to the dip.
Mixing the beetroot with the yogurt blend and chilling the salad allows the flavors to meld into a cohesive profile that strikes a balance between creamy, tangy, and earthy notes. The dip can be served cold with crusty bread, crackers, or vegetables for spreading or dipping.
To prepare the beets, rinse and trim stems and roots, then simmer in water until tender, cool in cold water, peel by rubbing skin off, and chop. This preparation ensures tender, easily blended beetroot pieces without the need for raw beets, which are tougher and less flavorful in dips.
Ingredients
- 300 grams (10.6 ounce) beetroot cut into 1 cm pieces, boiled or steamed
- 150 grams (9 tablespoons) Greek yogurt
- 50 grams (1.7 oz) goat cheese
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice fresh
- 1 tablespoon red wine vinegar
- 40 grams (2 small) green onions finely chopped
- 1½ tablespoon parsley finely chopped, fresh
- 1⅓ teaspoon spearmint minced, or dill
Instructions
- For instructions on how to cook beetroots see Notes below.
- 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
- Cook beetroot by simmering until tender, then cool and peel before chopping for the best texture in the dip.
- Refrigerate the salad for several hours or overnight to allow flavors to develop fully.
- Use fresh green onions and herbs to enhance the dip's freshness and layered flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1bowl
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 5g | 2% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 9mg | 3% |
| Sodium | 40mg | 2% |
| Potassium | 159mg | 3% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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