Beet and yogurt dip

Beet and yogurt dip

Hubert Cormier
Hubert Cormier, Nutritionniste

It’s often said that we eat with our eyes. How true that is! A colourful dish is much more appetizing than a dull, lifeless plate. From the bright yellow given to foods by turmeric to the piercing purple of beets, it’s impossible to resist the temptation to plunge our raw vegetables into appetizing dips!

6 servings
90 minutes


  • 200 g (0.5 lb.) cooked beets, grated (about 4 large beets)
  • 45 mL (3 tbsp.) olive oil
  • 250 mL (1 cup) Oikos plain Greek yogurt (0% m.f.)
  • 2 cloves of garlic, mashed
  • 5 mL (1 tsp.) salt
  • 5 mL (1 tsp.) pepper

Nutritional value, per serving :

Calories 111
Fat 7 g
Saturated fat 1.0 g
Cholesterol 2 mg
Sodium 452 mg
Carbohydrates 7 g
Fibre 1.2 g
Protein 5.5 g

Preparation steps

  • If you can’t buy beets that are already cooked or vacuum-packed, coat the 4 beets with olive oil, wrap them in aluminum foil and bake them in the oven at 350 °F (180 °C) for 90 minutes or until they’re soft. Let cool.

  • Grate the beets.

  • In a large bowl, combine the grated beets with the yogurt, mashed garlic and seasonings.