Yogurt Βeetroot Dip

30 minutes


Serves 8

Dip into Greece….and taste the delicious recipes made with MEVGAL’s Greek Yogurt!


  • 1 cup plain yogurt
  • 2 medium beets, scrubbed and trimmed
  • 2 tablespoons extra-virgin olive oil, more for beets
  • 45 grams walnuts (about ½ cup)
  • 1 very large clove garlic, minced
  • 3 grams kosher salt (1 teaspoon), more to taste
  • 2 tablespoons lemon juice, more to taste
  • 2 teaspoons chopped dill
  • 1½ teaspoons prepared horseradish
  • Instructions

  • To roast beets, heat oven to 375 degrees.
  • Place beets in a small baking dish and drizzle with olive oil.
  • Add 3 tablespoons water to bottom of dish and cover tightly with foil.
  • Bake until tender, about 1 to 1½ hours, turning beets after 45 minutes.
  • Let cool, then peel.
  • Using a food processor, grind walnuts, garlic and salt until very finely ground.
  • Scrape down sides of bowl.
  • Add the peeled beets, oil, yogurt, lemon juice, dill and horseradish and pulse until relatively smooth.
  • Taste for seasoning and add more lemon or salt, or both, if needed.
  • Serve with fritters, or use it as a dip for vegetables.
  • More ideas

    with our recipes?