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Beetroot & Yogurt Dip

Ready in: 15 minutes | Difficulty: Easy
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Beetroot & Yogurt Dip

Look at the color of this dip! Doesn’t it look great and yummy?! This dip is similar to tzatziki but instead of cucumber it has beetroot, hence the color. I like to add some pine nuts as it really adds to the flavor and texture, but if you don’t like them or you have an allergy, you could just skip them. It goes well with some grilled or raw veggies, with some nice bread or with grilled meat.

Ingredients for beetroot yogurt dip

Key ingredients

I use 3-4 beetroots depending on the size. It’s better if you boil them first for around 5 minutes just to soften up a little bit. After, you could use a blender and give it a few spins until it’s coarse or a grater to coarsely grate them. Make sure that you use a strained thick yogurt type rather than a greek style one that will make your dip more runny. The dill and pine nuts are optional but I highly recommend them as it adds to the flavor and texture. As for the garlic, depending on how strong you want the flavor, you could add one or two cloves.

Blended boiled beetroot Yogurt and beetroot mix

Goes well with

  • Grilled meat
  • Grilled vegetables
  • Bread and pitta bread
  • Raw vegetables like carrot sticks
  • As sauce in wraps and sandwiches

Storage

Store any leftover dip in an airtight container in the fridge for up to 4 days. After that, the sauce might get more runny and it will lose its flavor.

Watch the Video

Beetroot & Yogurt Dip

I love the color of this beetroot and yogurt dip. It's so delicious too! You could serve it with some bread, veggies or some grilled meat.
Category: Dips, Sauces & Spreads Difficulty: Easy
Servings

6-8 servings

Prep time

15 minutes

Cooking time

Ingredients

  • 2 cups (500gr) greek yogurt
  • 3 medium beetroots (around 200gr)
  • 2 tablespoons of vinegar
  • 2 tablespoons of olive oil
  • 1-2 garlic cloves pressed or finely chopped
  • 1 tablespoon of dill finely chopped
  • 1 tablespoon of pine nuts
  • salt (optional)

Instructions

  • Peel the beetroots and boil them for 5 minutes.
  • Place the boiled beetroot in a blender. Give it a few spins until it's coarse.
  • Put the yogurt, beetroot, chopped dill, vinegar, olive oil, chopped garlic, pine nuts and salt in a big bowl.
  • Mix well until all ingredients are well combined.
  • Leave to rest for 5-10 minutes before serving to let the flavors meld

Notes

You could substitute greek yogurt with an alternative one like coconut milk yogurt for a dairy free / vegan version.

Storage

You can store any leftover dip in an airtight container in the fridge for up to 4 days.

Nutrition Info (per serving)

Calories: 108kcal | Carbohydrates: 5g | Protein: 6g | Cholesterol: 0mg | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 2g | Fiber: 1g | Sodium: 39mg | Potassium: 96mg | Sugar: 4g

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

This recipe is: egg free, gluten free, vegetarian, greek savoury
Recipe keywords: beetroot and yogurt dip, beetroot dip, beetroot side dish

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