Begin by boiling or steaming the beetroots for about 30–40 minutes, or until tender. Allow to cool for about 10 minutes, peel, and chop into 1 cm pieces.

In a food processor, blend together the Greek yogurt, goat cheese, fresh lemon juice, olive oil, and red wine vinegar for 1–2 minutes until smooth.

In a large mixing bowl, fold together the chopped beets and the yogurt mixture evenly. Add in the finely chopped green onions and mix well.

Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 3 hours, or ideally overnight.