20-Minute Creamy Beetroot Yogurt Dip
A quick, colorful, and healthy Beetroot & Yogurt Dip that’s ready in just 15 minutes. Creamy, tangy, and naturally sweet from beets, it’s perfect with bread, fresh veggies, or grilled meats. High in protein, fiber, and healthy fats, this versatile dip is an easy everyday snack or appetizer.
Equipment
- 1 Medium saucepan (for boiling beets)
- 1 Food processor or chopper
- 1 large mixing bowl
- 1 spoon or spatula
Ingredients
- 2 cups 500 g Greek yogurt
- 3 medium beetroots ≈200 g
- 2 tablespoons vinegar
- 2 tablespoons olive oil
- 1 –2 garlic cloves pressed or finely chopped
- 1 tablespoon fresh dill finely chopped
- 1 tablespoon pine nuts
- Salt to taste
Instructions
- Prepare the Beets: Start by thoroughly washing and scrubbing the beetroots to remove any dirt. Peel the beets carefully using a vegetable peeler, taking care not to waste too much of the flesh. Trim off the stems and root ends. Once peeled, cut the beets into evenly sized chunks to ensure uniform cooking.
- Boil the Beets: Place the beet chunks in a medium saucepan and cover them with water. Add a pinch of salt to the water to enhance the beet’s natural flavor. Bring the water to a gentle boil over medium-high heat, then reduce the heat slightly to maintain a simmer. Cook the beets for about 5–10 minutes until they are tender but still firm enough to retain their shape. You can test doneness by inserting a fork—it should slide in easily.
- Cool and Chop the Beets: Drain the cooked beets and allow them to cool slightly so they are easier to handle. Once cooled, transfer the beets to a food processor or chopper. Pulse a few times until the beets are coarsely chopped; you want small, slightly chunky pieces rather than a completely smooth puree, which adds texture to the dip.
- Combine the Base Ingredients: In a large mixing bowl, add the Greek yogurt as the creamy base of your dip. Pour in the coarsely chopped beets. Add the finely chopped dill, pressed or minced garlic, vinegar, and olive oil. These ingredients will balance the natural sweetness of the beets with a tangy, savory flavor profile.
- Add Nuts and Seasoning: Gently fold in the pine nuts to add crunch and subtle nutty flavor. Season the mixture with salt to taste. Take your time to fold all the ingredients together using a spatula or large spoon, ensuring the beets, yogurt, herbs, and nuts are evenly combined without crushing the beet chunks too much.
- Chill and Let Flavors Meld: Cover the bowl with plastic wrap or transfer the dip to an airtight container. Place it in the refrigerator for at least 10–30 minutes. Chilling allows the flavors to blend and intensify, creating a more harmonious taste. While optional, letting it rest longer will deepen the flavor complexity.
- Serve and Enjoy: Before serving, give the dip a gentle stir to re-incorporate any ingredients that may have settled. Transfer to a serving bowl and garnish with a few extra pine nuts or a small sprinkle of dill for presentation. Serve with warm bread, crisp vegetables, crackers, or alongside grilled meats for a refreshing, nutrient-packed appetizer or snack.
Notes
- For a vegan or dairy-free version, substitute Greek yogurt with coconut milk yogurt or almond-based yogurt.
- Adjust the garlic quantity based on your preference; a single clove provides subtle aroma, while two cloves offer a stronger punch.
- If beets are unavailable fresh, you can use pre-cooked or roasted beets, just chop them into small pieces before mixing.
- For added texture and flavor, lightly toast the pine nuts in a dry pan for 2–3 minutes until golden brown before adding to the dip.
- This dip can be prepared in advance and stored in the fridge, making it ideal for meal prep or entertaining guests.
