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Beetroot Dip with Greek Yoghurt and Walnuts

Beetroot Dip with Greek Yoghurt and Walnuts

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This Greek Beetroot Dip recipe combines roasted beets with Greek yoghurt, garlic and extra virgin olive oil. It can serve nicely in a buffet dinner or on your everyday dinner table.

It’s a beautiful and addictive dip that is far too easy to devour in no time!

We came back yesterday from a visit to Nafplion again.   I suppose now that the house is progressing we shall be visiting on a regular basis at least once a week in order to see some things on the spot.   This means that I will be having less time to visit and post recipes but I will do my best to post at least once a week and at least reciprocate those leaving a comment at my blog.

Last evening I added a new comments plug-in as I had problems with the previous one but I have not yet managed to import all the previous comments, so I will have to work on that as well.

Today I am posting an easy recipe as when I come back I have so many things to do, so my post will be short.  I have posted two other recipes with betroots on my other blog, so if you like check them out.

Note:  If you do not have beetroot preserved in vinegar, you can boil or roast beetroots and add some wine or balsamic vinegar.

Note:  If you do not have mint pesto, add fresh mint.  The remaining ingredients of the pesto are also repeated in the salad, so just adjust the quantities by adding just a little bit more garlic and olive oil.

Beetroot salad with yoghurt, Recipe by Ivy

Ingredients:

185 grams beetroot preserve or

185 grams cooked and peeled beetroot, finely cut

1 tsp red wine vinegar

1 garlic clove, pounded with ½ tsp salt

200 ml strained Greek yoghurt

1 tsp mustard

1 tbsp agourelaio or extra virgin olive oil

1 heaped tbsp mint pesto

50 grams, chopped walnuts

Salt and freshly ground black pepper

Parsley, for decoration

Directions:

 

Cut the beetroots into 1 cm cubes.   Coarsely cut the walnuts into the beetroots and grind black pepper on top.

Pound garlic with salt, until creamy and mix into the yoghurt, together with olive oil, vinegar, mustard and pesto.   Mix the yoghurt with the beetroots and leave it in the refrigerator until all the flavours mix together.

 

Decorate with additional walnuts and parsley on top.

Serve with pita bread chips.

 

I am linking this recipe with my event Creative Concoctions:  Cooking with Olive Oil.


Reminder:     Looking forward to receiving your entries soon as the deadline is on the 25th May. and don’t forget that the lucky winner will receive a 1 litre of the best Greek Extra virgin olive oil.

I am also linking this to Torview, for the event Food Palette Series, Purple.

 

Kopiaste and Kali Orexi,



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