Greek-Style Beet Dip (Pantzarosalata)

Greek Beet Dip

I have been completely irresponsible during the month of August. I decided to spend as much time as possible enjoying sunshine, my dogs, my close friends and life. Completely irresponsible. But so amazing. And so worth it.

This means I have to be short and sweet today. So much paperwork for our business to catch up on. I’m a whole month behind and now we’re starting the lovely joys of doing year-end. Whee! So here you go. Here’s a super fast recipe for you.

You roast a beet (or boil it) chop it up and throw it in a food processor with a couple other things and that’s it!

This is a dip or spread that is fresh and beautiful. You can use rice crackers, homemade lentil crackers, veggies or pretty much anything tasty for dipping into this stuff. I think a bit of fresh dill might be tasty too, though I’m not sure if that’s really traditional or not.

Greek-Style Beet Dip (Pantzarosalata)
Serves: 2 cups
  • 1 large beet
  • 2 tablespoons red wine vinegar
  • 1 tablespoon gluten-free bread crumbs
  • 4 tablespoons walnuts
  • 1 clove garlic, peeled
  • 6 tablespoons olive oil
  • Salt, to taste
  1. Cook the beet by either roasting it at 350°F for 30 minutes. Let it cool then remove skin. Or, cover with water in a saucepan and bring to a boil, simmering until fork-tender, about 30-40 minutes.
  2. Coarsely chop the beet.
  3. Combine all ingredients in a food processor and puree until smooth.
  4. Chill the dip for 30 minutes to allow flavors to meld.
  5. Serve with gluten-free dipping accessories.




  1. says

    This recipe looks delicious! I love beets, but I always eat them raw or roasted. I don’t do much else with them. Thanks for another option!

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