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Beetroot Salad Dip With Greek Yogurt (Patzarosalata)

Discover a vibrant and creamy beet dip that transforms simple ingredients into a showstopping appetizer. Perfect for snacking or entertaining, it’s a flavor-packed treat everyone will love.
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Ingredients
  

3 medium beets, roasted and peeled

1 cup plain Greek yogurt

1 clove garlic, finely minced

1 tablespoon extra virgin olive oil

1 teaspoon lemon juice, freshly squeezed

½ teaspoon salt

¼ teaspoon black pepper, freshly ground

1 tablespoon fresh dill or parsley, chopped (optional)

Instructions
 

  • Preheat oven to 400°F (200°C) and wrap beets in foil. Roast 45–60 minutes until tender, then cool and peel.
    Roughly chop roasted beets and prepare garlic and herbs.
    Add beets, Greek yogurt, garlic, olive oil, lemon juice, salt, and pepper to a food processor. Blend until smooth, scraping sides as needed.
    Transfer to a serving bowl, drizzle with olive oil, and garnish with fresh herbs.
    Serve chilled or at room temperature with vegetables, pita, or bread