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    You are in: Home / Recipes / Shredded Beets With Thick Yogurt Recipe
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    Shredded Beets With Thick Yogurt

    Shredded Beets With Thick Yogurt. Photo by Cookgirl

    1/1 Photo of Shredded Beets With Thick Yogurt

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    Elmotoo's Note:

    Although the vibrant pink color of this Middle Eastern dip is startling, the flavor is superb. There are many versions. Sometimes the beets are puréed and blended into the yogurt; other times, they are simply sliced or cubed; still other times, a little tahini is blended in for a deeper, richer flavor. In this recipe, the beets are simply grated with the shredding disk of a food processor, then folded into thick, creamy yogurt. Serve as a dip or an accompaniment to fish. Cook time includes chilling time.

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    Units: US | Metric


    1. 1
      Drain the yogurt to 1½ cups: Line a strainer w/a coffee filter, add yogurt & set aside about 1 hour.
    2. 2
      Cut off all but 1 inch of the beet stalks and leave the roots intact. Rinse the beets well but do not peel. Cook the beets in boiling salted water until tender, 25 to 35 minutes. Drain, slip off the skins under cold running water, and cut away the root ends and stalks. Coarsely grate the beets, using the shredding disk of a food processor or the large holes of a hand grater (latex gloves are recommended for the latter or you'll look like an axe murderer!).
    3. 3
      Combine the garlic, lemon juice, salt and pepper in a medium bowl. Add the beets and yogurt and blend well. Taste and add a pinch of sugar if desired. Transfer to a serving dish, cover and refrigerate until well chilled, about 1 hour. Garnish with sprigs of fresh mint just before serving.

    Ratings & Reviews:

    • on May 16, 2011


      I loved this and had no problem with the colour. I used canned beets and fat free yogurt so it was the perfect salad for my diet. Thanks for sharing. I'll be making this again.

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    • on December 06, 2012


      While I like beets I use them seldom, not really sure why. DH brought some home not long ago and while shopping a couple of days ago I grabbed some good quality yogurt and then found this recipe, some things are just meant to be. This is a lovely creation both in color and taste. I did add a bit of Splenda (I think this would be very good with some finely shredded orange zest too), not enough to make it sweet but just enough to temper the yogurt a touch. Don't skip the lemon it really pulls the whole dish together. It was great for lunch with crackers and hummus, lol.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 09, 2012


      I found this color beautiful! Used drained Nancy's whole milk yogurt and fresh roasted beets. Super fast to make! The beets were served as a condiment with Algerian Poached Eggs (Chakchouka). Be careful with how much garlic and mint you add. They could quickly overpower this recipe. Fresh mint from the garden, too! Also, added a little bit of the lemon zest. Reviewed for NA*ME Tag March and Veg Tag/March.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Shredded Beets With Thick Yogurt

    Serving Size: 1 (154 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 124.1
    Calories from Fat 18
    Total Fat 2.1 g
    Saturated Fat 1.2 g
    Cholesterol 7.3 mg
    Sodium 201.7 mg
    Total Carbohydrate 19.4 g
    Dietary Fiber 2.0 g
    Sugars 16.7 g
    Protein 8.2 g

    The following items or measurements are not included:

    fresh mint

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