Beetroot Dip Recipe
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
- 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
- Preheat the oven to 220C.
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Wrap each beetroot individually in foil.
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Bake them for 45 min to 1 hour or until tender. Let them cool completely.
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Peel the baked beetroots (use gloves).
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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.
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Garnish with toasted pine nuts, mint, olive oil and serve.
Notes
- You can also use canned beetroots or vacuum-packed cooked beetroots. As long as the beetroot is not salted or in a vinegar-brine.
- 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.
- Make sure to wear gloves when peeling and chopping beets. Otherwise, it will leave a pinkish stain in your hands.
- You can substitute the Greek yogurt with cream cheese or sour cream.
- Use your choice of plant-based yogurt if you want to turn it into a vegan beetroot dip.
- To thicken your beetroot dip, add in some chickpeas in the food processor when the mixture is still in it.
- Store it in an airtight container in the fridge for two days.
- 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