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Beetroot Yogurt Dip with Walnuts Recipe

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4.6 from 117 reviews

This vibrant Beetroot Salad Dip with Greek Yogurt is a healthy, colorful appetizer combining roasted beets, creamy full-fat Greek yogurt, and crunchy walnuts. Flavored with garlic, fresh herbs, and a touch of red wine vinegar, this dip is perfect for serving with pita bread, crackers, or fresh vegetables. The roasting brings out the natural sweetness of the beets, which are then shredded and mixed into a silky yogurt base for a refreshing and nutritious treat.

Ingredients

Beets and Roasting

  • 1.5 lbs fresh beets
  • tiny drop of extra virgin olive oil (for wrapping and roasting)

Dip Base

  • 2 large cloves garlic, minced
  • 1 bunch flat leaf parsley or fresh dill, chopped
  • 1.5 cups full fat, strained Greek yogurt
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon cracked black pepper

Crunchy Topping

  • 0.5 cup raw walnut halves, roughly chopped

Instructions

  1. Prep the Beets: Scrub 1.5 lbs fresh beets thoroughly to remove any dirt, keeping the roots and about an inch of stems attached. This helps prevent bleeding during roasting.
  2. Roast until Tender: Wrap each beet individually in aluminum foil, adding a tiny drop of olive oil inside to keep them moist. Place them on a baking sheet and bake in a preheated 400°F (200°C) oven for about 45 minutes, or until a knife slides easily into the center like butter.
  3. Cool and Peel: Allow the foil-wrapped beets to rest for 10 minutes after baking to cool slightly. While still warm, use a paper towel to rub the skins off. This method makes peeling easier than when the beets are cold.
  4. Grate the Ruby Bases: Using the coarse side of a box grater, shred the peeled beets into a large bowl.
  5. Extract the Moisture: Transfer the grated beets to a sieve over a bowl, sprinkle with a pinch of salt, and let them drain for 15 minutes. After draining, squeeze the beet pulp gently to remove any excess juice.
  6. Aromatize the Base: In a large glass bowl, whisk together 1.5 cups of full-fat Greek yogurt, 2 minced garlic cloves, 2 tablespoons red wine vinegar, and 3 tablespoons extra virgin olive oil until the mixture is silky and smooth.
  7. The Yogurt Infusion: Gently fold the drained grated beets into the yogurt mixture. For a marbled look, fold minimally; for a uniform pink color, mix thoroughly.
  8. The Final Crunch: Roughly chop 0.5 cup walnuts and fold half into the beet and yogurt mixture. Stir in the chopped parsley or dill, sea salt, and cracked black pepper to taste.
  9. Chill and Set: Cover the bowl and refrigerate the dip for at least 30 minutes. This resting time allows the yogurt to firm up and flavors to meld.
  10. Garnish and Serve: Just before serving, sprinkle the remaining chopped walnuts on top and drizzle a little extra virgin olive oil over the dip. Serve chilled with pita bread, crackers, or fresh vegetable sticks.

Notes

  • Peeling beets while warm makes the process much easier and quicker.
  • Using full-fat Greek yogurt adds creaminess and body to the dip.
  • Chilling the dip after mixing helps it firm up and improves the flavor integration.
  • Fresh herbs like parsley or dill can be used interchangeably based on preference.
  • You can prepare the beets a day ahead and keep them refrigerated to save time.
  • Variations include adding a pinch of cumin or smoked paprika for additional flavor.

Find it online: https://hotsavors.com/beetroot-yogurt-dip-with-walnuts-recipe/