Begin by washing 300 grams of beetroots thoroughly, removing any dirt. Place them in a large pot, cover with water, and bring to a gentle boil over medium heat. Cook for about 30–40 minutes until tender, testing with a fork for doneness. Once cooked, drain the beets, cool them in an ice bath, peel off the skins, and chop into small cubes.

In a food processor, combine 150 grams of Greek yogurt, 50 grams of goat cheese, 2 tablespoons of fresh lemon juice, 2 tablespoons of extra virgin olive oil, and 1 tablespoon of red wine vinegar. Pulse the mixture on high until smooth and creamy, taking care to scrape down the sides as needed.

In a mixing bowl, add the chopped beetroots and pour in the creamy yogurt mixture. Fold in 40 grams of finely chopped green onions, along with 1½ tablespoons of fresh parsley and 1⅓ teaspoons of minced spearmint or dill. Stir gently until all ingredients are combined.

Transfer the assembled Beetroot Salad Dip into an airtight container and refrigerate for at least 3 to 4 hours, or preferably overnight.