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Purple Beetroot Dip Recipe with Greek Plain Yogurt
Vegetarian and Simple 🍶

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Ingredients

Adjust Servings:
2 beetroot(s)
3 tbl Greek plain yogurt
1 clove grated garlic
2 tbl olive oil
to taste salt
to taste white pepper
to taste black pepper
2-3 sprigs parsley

Nutritional information

6
Serving
107
Calories
9.6 g
Protein
4.7 g
Fat
6.8 g
CH
0.7 g
S-Fat
0 mg
Cholesterol
0.8 g
Fiber
83 mg
Sodium
5.7 g
Sugar

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Features:
  • Vegetarian
Cuisine:

Beetroot is not only a delicious vegetable but is extremely healthy because it has heaps of vitamins and minerals!

  • 50 min
  • Serves 6
  • Easy

Ingredients

Directions

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Purple Beetroot Dip Recipe with Greek Plain Yogurt

Before we dive into the beetroot dip recipe, here is what happened some time ago. Vladi and I were invited to our friends’ house to what turned out to be a fantastic dinner. It was nothing less than some food extravaganza because our friends hosted us with an extreme amount of good meals: entrees with salmon, prawns, sausages…

They also cooked two of their family recipes. The first one was guacamole. It was fantastic. In fact, I am definitely making it some time in the future and sharing it with you on this blog. But OK, here is the thing: their second family dish was beetroot dip and I liked it even more. And you already know the story about beetroots and me, right?!

So, I was so impressed with the dip that I made it at home. I guess it is worth mentioning that beetroot is not only a delicious vegetable but is extremely healthy. Beetroots have heaps of vitamins and minerals: A, C, B’s, Folate, Thiamin, Calcium, Iron, Magnesium, Potassium, Sodium and Zinc.

Now, that’s an impressive list, huh?! I should have probable done it in bullet points. Oh well…

OK, I think I do need to have those in bullet points, so here we go. Beetroots are super healthy because they contain:

  • Vitamins A, C and Bs,
  • Folate,
  • Thiamin,
  • Calcium,
  • Iron,
  • Magnesium,
  • Potassium,
  • Sodium, and
  • Zinc.

Now we’re talking!

And the rest is history. I made the dip. I loved it. Again. And now I am passing the baton to you!

If you like it, please share this recipe on Facebook, Twitter, Pinterest or anywhere else. I’ve got some special hidden images for when you share on Pinterest and Google+ so enjoy exploring them, too! 😉

Bon appétit!

P.S. If you are interested in boosting your food blog traffic, consider joining Food Bloggers Incubator group on Facebook and Foodies 💕 on Google+. The Facebook group has always open sharing threads, with some of them being exclusive for the group. The Google+ community is all about food passion and has some rules, too, encouraging its members to share and support each other. See you there! 😉

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Steps

1
Done

Boil your beetroots in hot water until tender (I had small beetroots, and it took me around 30-40 minutes). Take the beetroots from the casserole and put them on a plate. Wait until the beetroots cool off.

2
Done

Peel the beetroots from the skin and cut them into slices. Place into a chopper, add yogurt, grated garlic, salt, peppers and mix all the ingredients. Aim for a smooth and nice texture.

3
Done

Transfer into a nice bowl, add some olive oil and parsley leaves. Voila!

Helena

Hi, I am Helena, Founder of HelenaRecipes.com, Co-Founder & CMO of LIL Creative Digital Agency, Recipe Creator & Contributing Writer. Subscribe for healthy yummies and bon appétit! 😊

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