Beetroot Salad Dip With Greek Yogurt (Patzarosalata) Recipe

I’m sharing my Creamy Beetroot Salad with Greek yogurt, pairing roasted beets, a touch of garlic, fresh herbs and crumbled feta into an unexpected harmony that sparks curiosity about the full recipe.

I never thought a simple bowl could surprise me so much. This Beetroot Salad Dip With Greek Yogurt has that almost electric mix of sweet earthiness from the beets and cool tang from the Greek yogurt, but still feels light enough after a heavy day.

It’s creamy without being cloying and it somehow makes me want to eat it by the spoonful when no one is looking. Call it a Creamy Beetroot Salad if you like, but try not to underestimate how bright it gets with just a little lemon or herbs.

I promise you’ll be curious what made it so addictive.

Ingredients

• Beets: Earthy, sweet and vibrant, full of fiber, folate and natural nitrates for energy.
• Greek yogurt: Thick, tangy and creamy, packs protein and probiotics, balances beet sweetness.
• Garlic: Pungent, savory kick, tiny amount adds depth, may help immunity a bit.
• Lemon juice: Bright acidic note, vitamin C, cuts richness and makes flavors pop.
• Olive oil: Smooth, fruity fat that carries flavor, gives silkiness and a glossy finish.
• Dill or parsley: Fresh herby lift, fragrant, adds brightness, antioxidants and color, dont overdo.
• Walnuts: Crunchy, slightly bitter, bring omega 3s and texture, great toasted or chopped.
• Feta: Salty, creamy crumbly punch, adds savory tang and a little richness.

Ingredient Quantities

• 3 medium beets (about 500 g) cooked and peeled
• 1 cup Greek yogurt (240 g) full fat or thick strained
• 1 garlic clove, grated or finely minced
• 1 tablespoon fresh lemon juice (about 1/2 lemon)
• 1 tablespoon extra virgin olive oil plus a little extra for drizzling
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped fresh dill or flat leaf parsley
• 1 teaspoon red wine vinegar (optional)
• 1 tablespoon chopped walnuts (optional)
• 50 g feta, crumbled (optional)
• 1-2 tablespoons chopped chives or spring onion for garnish (optional)

How to Make this

1. If your beets aren’t already cooked and peeled: roast whole beets wrapped in foil at 200 C / 400 F for about 45 to 60 minutes until a knife slides in easily, or boil in salted water for about 30 to 45 minutes. Cool, then slip off the skins with your hands or a small knife and trim the stems.

2. Roughly chop the cooked beets into chunks and set aside any beet cooking juice you can collect, you’ll use a bit if the dip needs loosening.

3. In a food processor combine the beet chunks, Greek yogurt, grated garlic, lemon juice, 1 tablespoon extra virgin olive oil, sea salt and black pepper, plus the red wine vinegar if using. Pulse until mostly smooth but leave a little texture, don’t over blend unless you want a puree.

4. No processor? Grate the beets on a box grater, then mix them in a bowl with the yogurt, garlic, lemon, oil and seasonings until well combined.

5. Check the consistency: if it’s too thick add 1 to 2 tablespoons of the reserved beet juice or a splash of water or more yogurt. Taste and adjust salt, pepper and lemon — you want bright, not flat.

6. Fold in the chopped fresh dill or parsley, and the chopped walnuts if using. For more flavor toast the walnuts in a dry skillet for a couple minutes until fragrant before chopping.

7. Stir in half the crumbled feta if you’re adding it, or reserve all to crumble on top later.

8. Spoon the dip into a serving bowl, smooth the top a bit, then drizzle a little extra virgin olive oil over it and crumble remaining feta over the surface.

9. Sprinkle the chopped chives or spring onion and an extra pinch of herbs on top. Chill at least 30 minutes to let flavors marry, though it’s fine at room temperature if you can’t wait.

10. Serve with warm pita, crusty bread or raw veg. Store leftovers in an airtight container in the fridge for up to 3 days, it’s even better the next day.

Equipment Needed

1. Baking sheet or roasting pan lined with aluminum foil (for roasting beets)
2. Large pot (if you prefer boiling instead of roasting)
3. Sharp chef’s knife and a cutting board
4. Food processor, or a box grater plus a mixing bowl if you dont have a processor
5. Measuring cups and measuring spoons
6. Microplane or fine grater for the garlic
7. Rubber spatula and a wooden spoon for scraping and stirring
8. Small dry skillet to toast walnuts (optional but good for flavor)
9. Small bowl or container to collect reserved beet juice, plus a serving bowl and spoon

FAQ

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

• Beets: Swap the 3 cooked beets (about 500 g) for a 400 g jar of canned beets, drained and chopped, or use golden beets if you want a milder flavor and lighter color.
• Greek yogurt: Replace 1 cup Greek yogurt with 1 cup labneh, or 1 cup full fat sour cream or crème fraîche for similar creaminess and tang.
• Garlic: Use 1 roasted garlic clove, mashed, for a sweeter, milder taste, or about 1/8 teaspoon garlic powder if you dont have fresh garlic.
• Walnuts: Swap the 1 tablespoon chopped walnuts for chopped toasted almonds, pistachios, or sunflower seeds (same amount), or use pepitas for a nut free crunch.

Pro Tips

1) Cook ahead and save the juice. Beets get way better after a day or two in the fridge so roast or boil them a day before, store covered, and keep any cooking or roasting liquid. A tablespoon or two of that pink juice thins the dip without watering it down and keeps the color bright.

2) Don’t overprocess. Pulse just enough so you still have tiny bits for texture, otherwise it turns into a puree and loses interest. If you want creamier but not totally smooth, scrape the sides once or twice and stop when it looks almost done.

3) Balance is everything. Taste for salt and acid, add lemon or a splash of red wine vinegar sparingly, and if the beets are overly sweet try a tiny pinch of sugar or extra salt to round it out. Toasted walnuts and crumbled feta add crunch and salty punch, so add them last so they stay distinct.

4) Finish and store like a pro. Drizzle good olive oil and fresh herbs right before serving, that small step makes it look and taste restaurant level. Keep leftovers airtight in the fridge up to 3 days, but before serving brighten with a squeeze of lemon or a little more chopped chive so it wakes back up.