Roasted beetroot dip is a vibrant, easy-to-make spread. You can roast fresh beetroots yourself for the deepest flavour, or use pre-roasted or tinned beets for a quicker version.
Roasted beetroot dip is a classic crowd-pleaser—bright in colour, smooth in texture and full of earthy sweetness.
Serve it with pita crisps, crumbled feta and toasted nuts, or include it on a larger nibbles platter for entertaining.
Ingredients
The key ingredient is roasted beetroot. For convenience I often buy pre-roasted beets from the grocery store; they save time and reduce mess. If you prefer, roast fresh beetroots yourself for the best flavour.
Tinned beetroot also works well if that’s what you have on hand—the taste will be slightly different, but the dip still comes together quickly and deliciously.
The base of the dip is plain natural yoghurt. I tend to choose natural yoghurt over Greek yoghurt for a lighter texture and because of environmental considerations connected with the popularity of thicker styles.
Additional flavourings—lemon juice, olive oil, garlic and warming spices like ground cumin and coriander—round out the dip. For a finishing touch, sprinkle with cumin seeds, chopped pistachios or crumbled feta for colour and contrasting texture.
Using up leftover beetroot dip
Leftover dip is versatile—use it as a spread for sandwiches and wraps, or spoon it over toasted bread with salad and feta for an easy lunch. It also makes a colourful sauce alternative: add a dollop to sliced steak or grilled lamb for a fresh, tangy finish.
Roast Beetroot Dip
This colourful dip is bright, creamy and quick to prepare—perfect for sharing or adding to weeknight meals.
10 minutes
10 minutes
Ingredients
- 4 beetroots, roasted
- 1 1/2 cups natural yoghurt
- 1 Tbsp. lemon juice
- 1 clove garlic, minced
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- Salt, to taste
Instructions
- Place roasted beetroot, natural yoghurt, lemon juice, garlic, ground cumin and ground coriander in a food processor or blender.
- Process until smooth, scraping down the sides as needed. Taste and season with salt and additional lemon juice if desired.
- Transfer to a serving bowl and finish with a drizzle of olive oil and optional toppings such as cumin seeds, chopped pistachios or crumbled feta.
Notes
For convenience use pre-roasted or tinned beetroot. Fresh-roasted beets give the richest flavour. Adjust yoghurt quantity for a thicker or thinner consistency.
Nutrition Information:
Yield:
24
Serving Size:
1
Amount Per Serving:
Calories: 13Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 41mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 1g
Nutritional information is calculated automatically and may vary depending on ingredients and portions used. Use your preferred nutrition tool for exact values.
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