Beetroot Salad Dip
Ever had your beets as a creamy and refreshing dip? They’re delish! They’re sweet with a hint of tanginess. All dipped in a full-bodied, velvety Greek yogurt. Not to mention they’re super healthy.
I personally love beets. Like I do with most vegetables. I’m not so much the “meat-type”. Most of my family members though don’t really feel the same. Thing is, in Greece we usually have most of our vegetables boiled and then we sprinkle lots of olive oil on top, along with some vinegar or lemon. Something like a warm salad. We do this either with broccoli, cabbage, zucchinis, carrots, potatoes, beetroots or wild greens. So other than this classic way of having beets I’ve been looking for a recipe to convince my family and my brother especially that Hey! beets are delicious.
So I decided to make this Beetroot Salad Dip With Greek Yogurt and see who is going to say No to my beets now. Well, because I’m a really honest person I’ll tell you the truth… They ate it alright. But if someone hates beets (like my brother does) there is nothing you can do. So, if you like beets like I do, you should really try this salad dip, even if it’s just for yourself. Other than being a very appetizing and refreshing dip, it keeps well in the fridge for a few days. It goes well with many dishes whether it’s meat or fish.
Just Mix It
You can make it either with fresh beets or with store-bought whole boiled ones. The rest of the cooking process is nothing really. You just chop the beets into small squares and mix them up in a bowl with the rest of the ingredients. The Greek yogurt, olive oil, vinegar, and garlic (If you ever find a Greek Dip that does not contain garlic I would really like to know about it). On top, you can sprinkle some fresh chopped parsley. And if you want to make it a bit more unique, some chopped almonds as well. Happy Beet-dipping!