Description
This vibrant Greek beet dip is creamy, tangy, and naturally stunning. Perfect for entertaining or upgrading your everyday snacks.
Ingredients
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3 medium beets (about 1 lb / 450 g), scrubbed and trimmed
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1 cup Greek yogurt
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2 tablespoons extra virgin olive oil
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1–2 garlic cloves, minced
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1 tablespoon fresh lemon juice
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1 tablespoon red wine vinegar
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2 tablespoons chopped fresh dill
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2 tablespoons chopped fresh parsley
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½ teaspoon sea salt
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¼ teaspoon black pepper
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Optional: 2 tablespoons chopped walnuts
Instructions
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Preheat oven to 400°F (200°C). Wrap beets in foil with olive oil and roast 45–60 minutes until tender. Cool and peel.
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Cut beets into chunks and blend with yogurt, olive oil, garlic, lemon juice, and vinegar until desired texture forms.
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Add dill, parsley, salt, and pepper. Pulse briefly and adjust seasoning.
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Transfer to a bowl, chill at least 30 minutes, drizzle with olive oil, and serve.
- Prep Time: 15 minutes
- Category: Lunch
- Cuisine: American