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Home » Sauce and Dips » Roast Beetroot Dip Recipe

Published: Feb 21, 2010 · Modified: Sep 19, 2022 by Zerrin & Yusuf

Roast Beetroot Dip Recipe

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This is an incredibly easy and flavor-packed Roasted Beetroot Dip Recipe made with yogurt. It is simply a combination of roasted beets, creamy Greek yogurt, Middle Eastern spices, garlic and olive oil. A great appetizer dip or spread that you can serve at parties!

Beetroot dip in a white bowl served with chips.

This easy beet dip is popular in Turkish and Egyptian cuisines. If you are looking for ways to include healthy beets in your diet, give this recipe a go! You will be amazed with the vibrant color and the sweet-tangy taste. 

Dips are always a hit at parties and we make several of them when we have an occasion. And this Egyptian beetroot dip disappears as quick as our Turkish yogurt sauce and red lentil dip.

You can serve this beet dip on platters, as a spread for sandwiches, or a dip for crackers. And, if you want, you can even turn it into a sauce or topping for your pasta. 

Jump to:
  • Why Should You Make This Recipe
  • About The Ingredients
  • How To Make
  • Expert Tips
  • Variations
  • What Goes Well With Beetroot Dip?
  • FAQs
  • More Dip Recipes
  • More Beetroot Recipes
  • 📖 Recipe
  • 💬 Comments

Why Should You Make This Recipe

  • It is surprisingly tasty! 
  • It is an excellent way to incorporate healthy beets into your diet. They are good source of fiber and low in calories.
  • Our recipe is very quick and easy to make. Roast the beets and blend everything. Even easier when you use pre-cooked beets. 
  • It can be made in advance and stored in the fridge for up to 2 days. 
A bunch of beets, halved lemon, yogurt, garlic cloves, olive oil, cumin, coriander, salt and pepper, toasted pine nuts on a grey background.

About The Ingredients

  • Beetroot: You can use any cooked or soft type you want to. This can be fresh, canned, or vacuumed. As long as it isn’t salted or in an acidic brine, it will work well! For the canned and cooked vacuumed beetroot options, you don’t need to further roast them.
  • Yoghurt: Use either regular plain yogurt or strained yogurt. The consistency would be a little different depending on how thick or thin your yogurt is.
  • Garlic: It is what gives this beetroot dip its slightly spicy flavor and super savory profile. It is a must-add in any dip recipe and there is unfortunately no substitute. We use it raw in this recipe, but you can roast them in the same foil pack with beetroots.
  • Olive Oil: Use extra virgin olive oil for the best flavor. We use it both when making the dip and when serving it.
  • Spices: We use cumin, coriander, pepper and salt. You can also use cinnamon, paprika or chili powder too.

Alternative Add-Ins: There are loads of delicious and simple ingredients that you can add to this beetroot sauce. This includes green onions (scallions), za’atar spice, crushed chilies, cinnamon and fresh or dried mint and dill. You can even add some boiled chickpeas or other beans as we do when making roasted beet hummus.

If you want to give your Turkish beetroot dip a Greek touch, you can even add in some feta cheese.

How To Make

This easy beetroot dip recipe only uses simple ingredients to create an incredibly well-balanced earthy, savory, and slightly sweet spread. It is versatile in its uses and can even be made in advance!

Hands wrapping beets with foil in a baking pan.
  1. Bake the beetroots: To start, preheat your oven to 428ºF (220ºC). Wrap each beetroot (with its skin on) in foil. Place them on a roasting or baking tray and bake them for roughly 45 minutes to 1 hour or until they are tender. Once baked, allow them to cool.
Two images showing how to peel and chop roast beets.
  1. Peel and chop the cooked beetroots: Once cooled, peel the beetroots with your hands. Make sure to wear gloves because they will stain everything! The thick skin will easily slide off the beetroot and can be discarded immediately. Chop the peeled beetroots roughly.  
Two images showing how to make beetroot sauce in a food processor.
  1. Make the beetroot dip: Place beetroots into a food processor along with yogurt, spices, 2 cloves garlic, olive oil and lemon juice.
  1. Serve: To serve this beetroot and yoghurt dip, place it inside a small serving bowl. Then, garnish it with toasted pine nuts, a drizzle of olive oil and fresh herbs like dill or mint if you want. 

It goes really well with chips, but you can also serve it with pita breads or pide bread.

Hands dipping chips into beetroot dip.

Expert Tips

  • For this beetroot dip recipe, you can also use canned beetroots or vacuum-packed cooked beetroots. As long as the beetroot is soft and relatively flavorless (not salted or in a vinegar-brine), it will work just fine.
  • If you don’t have an oven, you can also boil the beetroots to cook them. Steaming is also a fantastic way to preserve their nutrients and vitamins. 
  • You can substitute the Greek yogurt with cream cheese, or sour cream. All of them will add creaminess and a slight tang. And use your choice of plant-based yogurt if you want to turn it into a vegan beetroot dip.
  • If you want to thicken your beetroot dip, add in some chickpeas in the food processor when the mixture is still in it.
  • You can store our amazing beetroot spread in an airtight container for two days. Keep it in the fridge to prevent it spoiling much quicker.
  • If you end up with more dip than you need, you can freeze some of it for later. Put it in resealable freezer bags and keep it in the freezer for 2 months. Make sure to defrost it for a few hours before serving.

Variations

There are two main variations you can try for this beetroot dip. The first is to make the spices from scratch, and the second is to add cheese.

  1. Making the spices from scratch:

To make the spices from scratch, first toast them in a frying pan. Only use low-medium heat to prevent the spices from accidentally burning.

Then, once they are toasted (when they start becoming very aromatic) you can place them in a coffee grinder, spice grinder, or mortar. Grind them until you have a uniform fine powder.

You can also sift the spices through a fine-mesh sieve to remove any larger pieces. Using homemade ground spices will give you a much more fragrant dip.

  1. Making it with cheese:

Another great way to make this dip more flavorful is to add some cheese. You can add feta cheese, goat cheese, or parmesan. Personally, we would prefer feta cheese for its tangy flavor.

What Goes Well With Beetroot Dip?

If you serve it as a beet dip, it will go great with virtually any type of crackers, crudites, chips, or flatbreads like homemade lavash. It will be a lovely addition to any Middle Eastern mezze platter for any occasion.

And, as we have mentioned before, you can also serve it as a beetroot sauce. It will be a flavorful addition in wraps, sandwiches, burgers or on pizzas!

Beetroot dip garnished with pine nuts in a bowl served on a wooden board with chips.

FAQs

How long does this beetroot dip last?

It keeps well for 2 days when kept in the fridge. You can keep it in the freezer for 2 months.

Is beetroot dip good for you?

Yes, definitely. Beets are nutritious and packed with minerals and vitamins (source here). Other ingredients are healthy too. So if you are looking for healthy dip recipes, this one is right for you!

More Dip Recipes

  • Fava Bean Dip
  • Yogurt Fruit Dip
  • Roasted Red Pepper Dip
  • Hummus Without Tahini

More Beetroot Recipes

  • Beetroot Hummus
  • Pickled Beets
  • Roasted Beets in Foil

As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!

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📖 Recipe

Roast Beetroot Dip Recipe

Beetroot dip garnished with toasted pine nuts and chips.
Print Recipe

★★★★★

5 from 1 reviews

Cooked and cooled beets are blended with yogurt, garlic, oil and spices. Best beet dip for parties!

  • Author: Zerrin & Yusuf
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Snack
  • Method: Roasting
  • Cuisine: American

Ingredients

Scale
  • 2 large beetroots
  • 2 cloves garlic
  • ½ cup yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon salt 
  • ½ teaspoon pepper
  • Toasted pistachios/pine nuts, nigella seeds for garnish

Instructions

  1. Preheat the oven to 220C.
  2. Wrap each beetroot individually in foil.

  3. Bake them for 45 min to 1 hour or until tender. Let them cool completely.

  4. Peel the baked beetroots (use gloves). 

  5. Chop the beets roughly. Place the beets, garlic, yoghurt, lemon juice, olive oil, cumin, coriander and cinnamon in a food processor and process until smooth and creamy. Season to taste with salt and pepper.

  6. Garnish with toasted pine nuts, mint, olive oil and serve.

Notes

  1. You can also use canned beetroots or vacuum-packed cooked beetroots. As long as the beetroot is not salted or in a vinegar-brine.
  2. If you don’t have an oven, you can also boil the beetroots to cook them. Steaming is also a fantastic way to preserve their nutrients and vitamins. 
  3. Make sure to wear gloves when peeling and chopping beets. Otherwise, it will leave a pinkish stain in your hands.
  4. You can substitute the Greek yogurt with cream cheese or sour cream. 
  5. Use your choice of plant-based yogurt if you want to turn it into a vegan beetroot dip.
  6. To thicken your beetroot dip, add in some chickpeas in the food processor when the mixture is still in it.
  7. Store it in an airtight container in the fridge  for two days.
  8. You can freeze some of it for later. Put it in resealable freezer bags and keep it in the freezer for 2 months. Make sure to defrost it for a few hours before serving.

Nutrition

  • Serving Size:
  • Calories: 94
  • Sugar: 4.4 g
  • Sodium: 335.7 mg
  • Fat: 6 g
  • Carbohydrates: 6.7 g
  • Protein: 4.3 g
  • Cholesterol: 4.6 mg

Keywords: beetroot dip, beetroot spread

Did you make this recipe?

Tag @give_recipe on Instagram and hashtag it #giverecipe

You might also like:

  • Turkish Baba Ganoush Without Tahini
  • Turkish Hummus With A Spicy Topping
  • Sun Dried Tomato Sauce Spread
  • Green Olive Tapenade Dip

 

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Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Sunitha says

    February 04, 2022 at 6:14 pm

    Excellent. I always had in restaurants. Would love to try this

    ★★★★★

    Reply
  2. Rich says

    November 23, 2010 at 5:36 am

    I am one of those people who likes a snack just about any time! And this looks like one I'd enjoy all the time! It looks delicious.

    Reply
  3. Beetroots says

    June 22, 2010 at 1:52 pm

    That looks and sounds delish - will be trying it for my BBQ this weekend!

    Great work - Many thanks!

    Reply
  4. Diana says

    March 17, 2010 at 5:28 pm

    That picture is just gorgeous, such bright colors. My grandfather used to love beets, I bet he would have loved this dip.

    Reply
  5. EddieStarr says

    March 12, 2010 at 10:56 pm

    GiveRecipe, You should start a Mail Order Service 🙂

    Reply
  6. tasteofbeirut says

    March 06, 2010 at 5:38 pm

    I just wanted to say that I just finished watching " the edge of heaven" by Fatih Akin and loved it!!!! I am going to order all the rest of his movies, can't wait! Love Istanbul, love Turkey, Turkish music, language, everything!

    Reply
  7. dokuzuncubulut says

    March 04, 2010 at 9:48 am

    Sevgili Zerrin, tarifine bayıldım. Sunumu da mükemmel olmuş. Paylaşım için teşekkürler.

    Reply
  8. mommy gourmet says

    March 02, 2010 at 4:28 pm

    this looks so good. I love, love beets. Love them. However, never thought to make a dip of them. Mmmm.

    Reply
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