Ingredients You’ll Need
- Salt: Create a barrier for the beets as they roast using salt. If you prefer to skip the salt roasting, then wrap the beets in foil instead.
- Beets: I use three medium beets for this recipe.
- Lemon Juice: Balance the warmth of the other ingredients with a splash of lemon juice.
- Tahini: Sesame paste, or tahini, compliments the earthy flavor of the beets.
- Garlic: I suggest using four cloves, but don’t let my recipe tell you how much garlic to use – measure with your heart.
- Spices: Taste and season our beetroot dip with salt, and add ground cumin and turmeric to make it even more savory.
- Garnish: Garnish the dip with olive oil and chopped mint leaves.
How to Make Beetroot Dip
The full recipe with measurements is in the recipe card below.
Step 1: Preheat the oven to 425°F (218°C). Then, pour 1 cup of salt into three piles on a rimmed baking sheet and create a well in each. Nestle the beet into the salt and sprinkle more salt over the top.
Step 2: Bake for 1 hour. Remove from the oven and let the beets cool before removing the skins. Roughly chop the beets and add them to a food processor.
Step 3: Add water, tahini, lemon juice, garlic, ground cumin, and turmeric to a food processor. Process until smooth; then taste and season with salt.
Step 4: Transfer the dip to a serving bowl and top with fresh mint and olive oil to serve.
Expert Tips
- Look for beets with bright green leaves. The skin should be smooth and free of blemishes.
- Salt-roasting the beets allow them to steam in their skins resulting in a smooth texture and incredible flavor. You can also wrap the beets in foil if you prefer.
- Let the beets cool before removing the skin and adding them to the food processor.
If you enjoy this recipe, try one of these dip favorites!
Toppings For Beetroot Dip
- Olive Oil
- Mint, Scallions
- Feta Cheese
- Toasted Pistachios, Hazelnuts, Pine Nuts
Serving Suggestions
- Cucumbers, Carrots, Celery, Radishes
- Pita, Naan, Lavash
- Crisps, Pita Chips, Crackers
- Rainbow Wraps
What to do with the Leftovers
- Refrigerate – Store leftover beetroot dip in an airtight container for 2-3 days.
Frequently Asked Questions
Is beetroot dip good for you?
Beetroot dip is nutritious and a great way to include more vegetables in your diet (perfect for picky kids too).
How do you cook beetroot?
There are many ways to cook beets. However, I prefer the texture of salt-roasted beets. All they need is one hour in the oven at 425°F (218°C).
Can I use canned beets?
Absolutely, and one can will do the trick. Drain the can and add the beets to the food processor. If you prefer a warm dip, I recommend warming the beets in a skillet before adding them.
Pro Tip: Reserve the juice from the can to make Instant Pot hard boiled eggs for a fun-colored treat.
Beetroot Dip
- 1 cup kosher salt, plus more for seasoning
- 3 medium beets, scrubbed and stalks trimmed
- ⅓ cup water
- 2 tablespoons lemon juice
- ¼ cup tahini
- 4 garlic cloves, minced
- ½ teaspoon ground cumin
- ½ teaspoon turmeric powder
- 4 mint leaves, julienne
- olive oil, to drizzle
- Preheat the oven to 425°F (218°C). Then, pour 1 cup of salt into three piles on a rimmed baking sheet and create a well in each. Nestle the beet into the salt and sprinkle more salt over the top.
- Bake for 1 hour. Remove from the oven and let the beets cool before removing the skins. Roughly chop the beets and add them to a food processor.
- Add water, tahini, lemon juice, garlic, ground cumin, and turmeric to a food processor. Process until smooth; then taste and season with salt.
- Transfer the dip to a serving bowl and top with fresh mint and olive oil to serve.
- Look for beets with bright green leaves. The skin should be smooth and free of blemishes.
- Salt-roasting the beets allow them to steam in their skins resulting in a smooth texture and incredible flavor. You can also wrap the beets in foil if you prefer.
- Let the beets cool before removing the skin and adding them to the food processor.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.