Cypriot Beetroot and Yogurt Dip with Walnuts (Pantzaria me Skordalia)
A vibrant and tantalizing Cypriot classic, this Beetroot and Yogurt Dip is a delightful blend of earthy beets, creamy yogurt, and crunchy walnuts, infused with a touch of garlic to create the perfect mezze that will transport your taste buds straight to the Mediterranean. Ideal for sharing with friends and family, this dip isn't just delicious—it's a healthy treat that aligns perfectly with the principles of the Mediterranean diet.
Equipment
- Oven
- Baking sheet
- Aluminum foil
- Food processor
- Knife
- Cutting board
- Garlic press (optional)
- Serving bowl
Ingredients
- 4 medium-sized beetroots (approx. 2 lbs or 900g)
- 1 cup Greek yogurt (8 oz or 227g)
- 1/2 cup walnuts, roughly chopped (2 oz or 57g)
- 2 cloves of garlic, minced
- 2 tablespoons extra virgin olive oil (30 ml)
- 1 tablespoon red wine vinegar (15 ml)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
- Fresh parsley or dill, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Wash the beetroots thoroughly and wrap them individually in aluminum foil. Place on a baking sheet and roast in the oven for about 1 hour or until tender when pierced with a fork.
- Remove the beetroots from the oven and let them cool. Once cool enough to handle, peel off the skins and cut the beets into chunks.
- In a food processor, combine the roasted beet chunks, Greek yogurt, minced garlic, olive oil, red wine vinegar, salt, and black pepper. Pulse until the mixture is smooth with a few small beet chunks remaining for texture.
- Transfer the beetroot mixture to a serving bowl. Stir in the chopped walnuts, reserving a few for garnish.
- Chill the dip in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Before serving, garnish with the reserved walnuts and a sprinkle of fresh parsley or dill. Drizzle with a little extra olive oil if desired.
Notes
For the best flavor, use freshly cooked beets rather than pre-cooked or canned varieties. The dip can be stored in an airtight container in the refrigerator for up to 3 days, making it perfect for meal prep or as a make-ahead appetizer. For a vegan alternative, use a plant-based yogurt. Enjoy this dip with warm pita bread, fresh vegetables, or as a spread for sandwiches and wraps.