Begin by trimming the beetroots and rinsing them under cold water to remove any dirt. Place them in a large pot with water and bring to a boil. Cook the beetroots for 30-45 minutes until they are fork-tender. Once cooked, let them cool slightly before peeling and chopping them into 1 cm pieces.

In the meantime, gather your food processor. Add the Greek yogurt, goat cheese, lemon juice, extra virgin olive oil, and red wine vinegar into the bowl. Pulse the ingredients together for about 30-45 seconds until they form a smooth and creamy mixture.

Take a large mixing bowl and add the chopped beetroots. Pour the blended yogurt mixture over the beetroots, followed by the finely chopped green onions. Gently mix everything together using a spatula until well combined.

To allow the flavors to meld perfectly, cover the mixing bowl with plastic wrap or transfer the dip into an airtight container. Place it in the refrigerator and let it chill for at least 3-4 hours.

Once chilled, remove the dip from the refrigerator and give it a good stir. Serve it in a lovely bowl alongside your favorite fresh veggies or pita bread.