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Beetroot & Yoghurt Dip

Ready in: 15 minutes | Difficulty: Easy Jump to video Jump to recipe
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Beetroot & Yoghurt Dip

Look at the colour 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 colour. I like to add some pine nuts as it really adds to the flavour 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 yoghurt 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 yoghurt 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 flavour and texture. As for the garlic, depending on how strong you want the flavour, you could add one or two cloves.

Blended boiled beetroot Yoghurt 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 flavour.

Video

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Beetroot & Yoghurt Dip

I love the colour of this beetroot and yoghurt 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 yoghurt
  • 3 medium beetroots (around 200gr)
  • 2 tbsp vinegar
  • 2 tbsp olive oil
  • 1-2 garlic cloves pressed or finely chopped
  • 1 tbsp dill finely chopped
  • 1 tbsp 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 yoghurt, 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 flavours meld

Notes

You could substitute greek yoghurt with an alternative one like coconut milk yoghurt 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.