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Persian Yogurt Beet Dip

Colorful, creamy and delicious Persian yogurt beet dip is a simple and easy to make recipe. Great to serve as a dressing or with warm flatbread and curry.
Author: Pavani
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Prep Time: 5 mins
Total Time: 5 mins
Course: Appetizers
Cuisine: middle eastern
Servings: 4 Servings


  • ¾ cup Cooked Beets, finely chopped
  • 1 cup Thick Yogurt
  • 1 tbsp Olive Oil
  • To taste Salt & Pepper


  • Whisk the yogurt until smooth. Add the finely diced beets and stir well.
  • Whisk in the olive oil and season with salt and pepper. Serve right away or keep chilled until ready to serve!!


  • Use 2% or full fat Greek yogurt for best results. 
  • To cook beets in an Instant Pot: Pour about 1" water in the instant pot. Place scrubbed and cleaned beets in a steamer basket and cook on high pressure for 12~15 minutes. Let the pressure naturally release for 10 minutes, open the lid and carefully take the beets out. Let them cool completely before chopping.
  • To cook beets in a pressure cooker: Place scrubbed and cleaned beets along with some water in a pressure cooker. Cook for 2~3 whistles. Let the pressure release naturally before opening the lid.


Calories: 110kcal
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