Ingredients
Vegetables
- 300 grams (10.6 ounces) boiled or steamed beetroots, cut into 1 cm pieces
- 40 grams (2 small) green onions, finely chopped
- 1½ tablespoon fresh parsley, finely chopped
- 1½ teaspoon fresh spearmint or dill, minced
Dressing & Dairy
- 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
Instructions
- Prepare Beetroots: Boil or steam beetroots until tender. Once cooked, cut them into 1 cm pieces. (Refer to the Notes for more details on cooking beetroots.)
- Blend Dressing: In a food processor or blender, pulse together the Greek yogurt, goat cheese, lemon juice, olive oil, and red wine vinegar until smooth and uniform in texture.
- Combine Ingredients: In a mixing bowl, gently stir together the chopped beetroots, yogurt and cheese mixture, and finely chopped green onions, parsley, and spearmint or dill until evenly combined.
- Chill and Serve: Refrigerate the beetroot salad dip for 3 to 4 hours or overnight to allow the flavors to meld beautifully before serving.
Notes
- To cook beetroots: rinse them thoroughly, then boil in salted water or steam for about 30-40 minutes until tender when pierced with a fork. Alternatively, bake wrapped in foil at 200°C (400°F) for 45-60 minutes.
- The dip can be served as a spread on bread or crackers, or as a side salad.
- For a smoother texture, blend the beetroots along with the yogurt mixture.
- Adjust seasoning with salt and pepper to taste if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (for boiling or steaming beetroots)
- Category: Salad
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
