Description
A vibrant Greek-inspired beetroot salad dip made with tender beets, creamy Greek yogurt, garlic, olive oil, red wine vinegar, and fresh dill. This refreshing Patzarosalata is perfect as an appetizer, side dish, or healthy snack.
Ingredients
- 3 medium beetroots, cooked and peeled
- 1 cup Greek yogurt
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon walnuts, finely chopped (optional)
- Extra dill and olive oil for garnish
Instructions
- Cook the beetroots until tender, then let them cool, peel them, and grate them finely.
- In a large bowl, combine the grated beetroot, Greek yogurt, minced garlic, olive oil, and red wine vinegar.
- Stir in the chopped dill, salt, and black pepper until evenly mixed.
- Fold in the chopped walnuts if using.
- Refrigerate the dip for at least 30 minutes to let the flavors blend.
- Before serving, drizzle with a little olive oil and garnish with fresh dill.
Notes
- Use canned beets to save time, though fresh cooked or roasted beets give a deeper flavor.
- Chill the dip before serving for the best taste and texture.
- Add crumbled feta cheese for a saltier variation.
- Use roasted garlic instead of raw garlic for a milder flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve cold or slightly chilled with pita bread, crackers, vegetables, or grilled meat.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 95
- Sugar: 5g
- Sodium: 230mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 3mg
