Beetroot Salad Dip With Greek Yogurt (Patzarosalata) Recipe

I love my new Beetroot Yogurt Salad, a beautiful mix of roasted beetroots, creamy Greek yogurt, and a hint of garlic. The extra virgin olive oil and lemon juice add brightness while fresh dill ties everything together perfectly. This salad feels light yet truly fulfilling for any meal.

I recently discovered this amazing Beetroot Salad Dip With Greek Yogurt that totally surprised me with its creamy texture and refreshing feel. I love how the flavors come together with the sweetness of 3 medium boiled or roasted and chopped beetroots and a cup of full-fat Greek yogurt.

The mix of 1-2 garlic cloves, finely minced, with 2 tablespoons of extra virgin olive oil and 2 tablespoons of fresh lemon juice really adds a punch that makes each bite exciting. When you throw in 2 tablespoons of chopped fresh dill it brings a bright note to the dish, balancing out the creamy base perfectly.

I’ve been experimenting with different healthy beetroot salad recipes lately and this one stands out with a hint of garlic and fresh herbs, making it deliciously unique without being overly heavy. It really feels light yet fulfilling at the same time.

Enjoy the ride through this Greek delight!

Why I Like this Recipe

I love this recipe for a few reasons. First, I really dig its super creamy texture that makes every bite feel smooth and indulgent. Second, even though it’s light and refreshing, it’s still filling enough to keep me satisfied for hours. Third, I enjoy that hint of garlic and fresh herbs that adds just the right amount of zing without overwhelming the overall flavor.

What I really love best about this healthy beetroot salad with Greek yogurt is how the flavours just come together. Its creamy texture is just perfect and it feels really light and refreshing even if it’s filling. I find the hint of garlic and fresh herbs makes it taste awesome, and it feels like the perfect mix of healthy and tasty. Sometimes i even think it’s one of those dishes that makes me feel like i’m eating something that is both fun and nourishing at the same time.

Ingredients

• Beetroots supply fiber and natural sweetness with earthy, vibrant color to brighten dishes.
• Greek yogurt is rich in protein and offers a creamy, tangy base for the dip.
• Garlic adds a sharp, pungent kick plus potential immune benefits and extra flavor depth.
• Extra virgin olive oil provides healthy fats, a smooth mouthfeel, and a hint of spice.
• Fresh lemon juice, tangy and zesty, balances the earthy sweetness with bright acidity.
• Chopped dill adds an herby, refreshing flavor, making the dip lighter and aromatic.
• A pinch of salt and freshly ground pepper enhances all the flavors without overpowering.

Ingredient Quantities

• 3 medium beetroots, boiled or roasted and chopped
• 1 cup full-fat Greek yogurt
• 1-2 garlic cloves, finely minced
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh dill (or parsley if you like)
• Salt to taste
• Freshly ground black pepper to taste

How to Make this

1. Boil or roast the 3 medium beetroots until they’re tender then let them cool and chop them into bite-sized pieces.

2. Finely mince the 1-2 garlic cloves and set aside.

3. In a medium bowl, add 1 cup full-fat Greek yogurt, 2 tablespoons extra virgin olive oil, and 2 tablespoons fresh lemon juice.

4. Stir in the minced garlic and 2 tablespoons chopped fresh dill (or parsley if you like) into the yogurt mixture.

5. Season with salt and freshly ground black pepper to taste then mix until everything is well combined.

6. Fold in the chopped beetroots gently so they keep their texture.

7. Let the dip sit in the fridge for at least 30 minutes to allow the flavours to meld.

8. Enjoy your beetroot salad dip on its own or serve with your favorite crackers or bread!

Equipment Needed

1. A medium-sized pot for boiling the beetroots (or an oven tray if you plan on roasting them)
2. A colander to drain the beetroots after boiling
3. A sturdy cutting board
4. A sharp knife for chopping beetroots and mincing garlic
5. A medium mixing bowl for the yogurt dip
6. A set of measuring cups and spoons for the yogurt, olive oil, lemon juice and dill
7. A mixing spoon or spatula to combine the ingredients
8. A refrigerator to chill the dip and let the flavors meld over 30 minutes

FAQ

Beetroot Salad Dip With Greek Yogurt (Patzarosalata) Recipe Substitutions and Variations

• Instead of using full-fat Greek yogurt, you could try using sour cream or labneh for a similar creamy taste.
• If you dont have fresh garlic cloves, a bit of garlic powder can work just fine in its stead.
• Not into olive oil? Avocado oil is a good alternative that still gives you a nice, rich flavor.
• If you’re out of fresh lemon juice, a splash of lime juice or a very mild white wine vinegar lightly diluted with water might do the trick.
• Not a fan of dill? Chopped fresh basil can give your dip a completely new but still tasty twist (or parsley if that’s what you have on hand).

Pro Tips

1. Roasting the beets instead of boiling them gives a sweeter, richer flavor so it might be worth the extra time if you can plan ahead.
2. Let the dip chill in the fridge for at least 30 mins but if you can leave it longer, the flavours mix even better.
3. If you’re not super into garlic but want a bit of punch, start with one clove and add more later if needed.
4. Try mixing up the herbs sometimes like using parsley instead of dill to see which one you like better; little changes can make the dish pop.