Roast beetroot dip is a tasty dip that’s easy to make. You can roast the beetroots for an authentic dip or buy pre-roasted (or tinned!) for the quick easy version.
Roast beetroot dip is one of the classic dips that always popular.
To make this dip, you’ll need some roast beetroots. Now, I’m not going to lie, I buy beetroot pre-roasted from the supermarket for convenience. You can find them in the fresh produce aisle.
Buying the beetroot pre-roasted saves time, fuss and mess. And surprisingly, they are often cheaper than the fresh version. The downside is that they are wrapped in plastic.
If you would prefer to roast your own fresh beetroot, here are some excellent instructions on how to do it.
Can you use tinned beetroot in this dip instead of roasted?
The flavour will be slightly different, but if you’ve got a tin of beetroot in the pantry, then this dip can be whipped up in minutes.
The next ingredient is plain natural yoghurt. I prefer to use natural yoghurt to Greek yoghurt because the popularity of Greek yoghurt has made it environmentally damaging.
Additional flavourings – lemon, olive oil and spices – round out the dip.
For something fancy, sprinkle the top of your dip with some cumin seeds and crumbled Greek feta cheese. Pistachios also make a lovely topping (oooh, the green on purple!) but they can be a little expensive.
Using up leftover beetroot dip
Use this dip as a spread on sandwiches and wraps. If you have leftover bread from making pita crisps, then a toasted wrap with dip, salad and feta is a lovely lunch.
You can also top cooked beef steak or lamb steak with a dollop of dip as an alternative to sauce.
- 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
- In a food processor or blender, process all ingredients until smooth.
- Taste and adjust salt if desired.
- Transfer to a serving bowl and serve.
Top with cumin seeds, chopped pistachios and or crumbed Greek feta cheese if desired.
Amount Per Serving: Calories: 13Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 41mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 1g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.