Beetroot Salad Dip With Greek Yogurt, known in Greece as Patzarosalata, is a refreshing Mediterranean dish that combines earthy beets with creamy yogurt, tangy lemon, and fragrant herbs. Served cold, it is a staple of Greek mezze tables and is enjoyed as a dip, a salad, or a versatile side dish. Its vibrant pink color and balanced flavor make it both visually appealing and delicious.
This dish perfectly represents Greek cuisine: simple ingredients, fresh flavors, and a focus on balance rather than heaviness. Patzarosalata is naturally nutritious, light, and satisfying, making it ideal for everyday meals or special gatherings.
What Is Patzarosalata?
Patzarosalata is a traditional Greek beetroot salad prepared with cooked beets, Greek yogurt, cheese, olive oil, lemon juice, vinegar, and fresh herbs. Unlike pureed beet dips, this version keeps the beets chopped, giving it a pleasant texture while remaining creamy.
It is commonly served chilled and improves in flavor after resting, as the yogurt absorbs the beet juices and herbs.
Ingredients
Main Ingredients
- 300 g (about 10.5 oz) cooked beetroot, peeled and cut into small cubes
- 150 g plain Greek yogurt (thick, full-fat preferred)
- 50 g goat cheese (or feta cheese as an alternative)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 2 small green onions, finely chopped
- 1½ tablespoons fresh parsley, finely chopped
- 1 teaspoon fresh spearmint or dill, finely chopped
Optional
- 1 small clove garlic, finely grated (optional, not traditional)
- Salt and black pepper, to taste
Step-by-Step Instructions
Step 1: Cook the Beets
Wash the beets thoroughly. Boil or steam them until tender when pierced with a fork. Allow them to cool completely, then peel and cut into small cubes (about 1 cm). Set aside.
Step 2: Prepare the Creamy Base
In a small blender or food processor, combine:
- Greek yogurt
- Goat cheese
- Lemon juice
- Olive oil
- Red wine vinegar
Blend until smooth and creamy, forming a thick, uniform mixture.
Step 3: Assemble the Salad
In a large mixing bowl, add the chopped beets. Pour the yogurt mixture over the beets. Add the chopped green onions, parsley, and spearmint (or dill). Mix gently until all ingredients are evenly combined and coated.
Step 4: Taste and Adjust
Taste the salad and adjust seasoning if needed. Add a small pinch of salt or black pepper if desired. If using garlic, mix it in at this stage.
Step 5: Chill
Cover the bowl and refrigerate for at least 3 hours, preferably overnight. This resting time allows the flavors to blend and gives the dip its characteristic vibrant color.
Step 6: Serve
Serve cold in a shallow bowl. Optionally drizzle a little olive oil on top and garnish with extra herbs before serving.
Texture and Flavor Profile
- Creamy but textured – thick yogurt with soft beet cubes
- Sweet and earthy from the beets
- Tangy and fresh from lemon and vinegar
- Herbaceous with subtle mint or dill notes
Serving Suggestions
- As a dip with pita bread or crackers
- As part of a Greek mezze platter
- Alongside grilled chicken, fish, or kebabs
- As a side dish with eggs or roasted vegetables
- Spread inside wraps or sandwiches
Storage Tips
- Store in an airtight container in the refrigerator
- Best consumed within 3–4 days
- Flavor improves after chilling, making it ideal for meal prep
Final Thoughts
Beetroot Salad Dip With Greek Yogurt (Patzarosalata) is a simple yet elegant dish that showcases the beauty of Mediterranean cooking. With minimal preparation and wholesome ingredients, it delivers maximum flavor, nutrition, and visual appeal. Whether served as a dip, salad, or side, this Greek classic is sure to become a favorite in your kitchen.