Turkish Beetroot Dip Recipe

Beetroot dip garnished with toasted pine nuts and chips.

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


  • 2 large beetroots
  • 2 cloves garlic
  • 1/2 cup yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Toasted pistachios/pine nuts, nigella seeds for garnish


  1. Wrap each beetroot individually in foil.

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

  3. Peel the baked beetroots (use gloves). 

  4. 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.

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


  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.