Beetroot and yogurt dip

Beetroot and yogurt dip

Beetroot and yogurt dip


  1. Cut the beetroots in small cubes.
  2. Mix oil with vinegar and garlic. Add salt.
  3. Mix well in a bowl the yogurt with the beets and the oil/vinegar mix.
  4. Cool in fridge for an our and serve.

An easy way to remove the skin from the beetroots is to boil them with their skin. Let them cool and remove the skin with your hand. No knife is necessary.


  • 1 cup strained greek yogurt
  • 300 grams boiled and cleaned beetroots
  • 2,5 spoons olive oil
  • 1,5 spoon vinegar
  • 1-2 garlic cloves, crushed
  • Salt
  • 50 grams crushed walnuts (optional)
  • 1 spoon parsley (optional)

The complete recipe includes walnuts.

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