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Beetroot Dip

Beetroot DipVibrant in color and flavor, our quick and easy-to-make dip tastes just as good as it looks! Made with beets, tahini, and warm spices, our beetroot dip is perfect for entertaining and a beautiful addition to the table. Serve it hot or cold with crisp vegetables, crackers, or warm bread. 

Beetroot dip surrounded by crackers and naan bites.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Salt: Create a barrier for the beets as they roast. If you prefer to skip the salt roasting, wrap the beets in foil instead.
  • Beets: I use three medium beets to make this recipe.
  • Lemon Juice: Balance the warmth of the other ingredients with a pop 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 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 

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.

Beets on a rimmed baking dish surrounded by salt to salt roast.

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.

Beets on a rimmed baking dish surrounded by salt to salt roast.

Add water, tahini, lemon juice, garlic, ground cumin, and turmeric to a food processor. Process until smooth; then taste and season with salt.

The ingredients for beetroot dip in a food processor.

Transfer the dip to a serving bowl and top with fresh mint and olive oil to serve.

Beetroot dip scooped up with a piece of mini naan.

COOKING 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.
  • Allow beets to cool before removing the skin and adding them to the food processor.

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If you love this recipe, try one of these tasty dips and sauces!

Beetroot dip surrounded by vegetables and naan bites.

TOPPINGS FOR BEETROOT DIP

  • Olive Oil
  • Mint
  • Feta Cheese
  • Scallions
  • Toasted Pistachios
  • Hazelnuts
  • Pine Nuts

SERVING SUGGESTIONS 

  • Cucumbers
  • Carrots
  • Celery
  • Radishes.
  • Fresh Pita
  • Crackers
  • Lavash
  • Crisps
  • Pita Chips
  • Naan
  • Vegetable Rolls

WHAT TO DO WITH THE LEFTOVERS 

  • STORAGE – Store leftovers in an airtight container; beetroot dip will keep in the fridge for up to 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). Beets are rich in folate, which plays a vital role in the body.

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 hard-boiled eggs for a fun-colored treat. 

Is beetroot dip low FODMAP?

Beetroots contain FODMAPs in the form of fructans (short-chain carbohydrates) and should be consumed in limited quantities. Our dip also includes garlic which is not included in a low FODMAP diet or protocol.

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Beetroot dip surrounded by crackers and naan bites.

Beetroot Dip

Tressa Jamil
Made with beetroot, tahini, and warm spices, our beetroot dip is perfect for entertaining and a beautiful addition to the table.
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Appetizer, Sauce, Side Dish
Cuisine African, American
Servings 8 Servings
Calories 71 kcal

Ingredients
  

  • 1 cup kosher salt, plus more for seasoning
  • 3 medium beets, scrubbed and stalks trimmed
  • cup water
  • 2 tablespoons lemon juice
  • ¼ cup tahini
  • 4 cloves garlic, minced
  • ½ teaspoon cumin, ground
  • ½ teaspoon turmeric

For the Garnish:

  • 4 mint leaves, julienne
  • olive oil, to drizzle

Instructions
 

  • 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.

Notes

Serving: ¼ cup
 
Cooking 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.
  • Allow beets to cool before removing the skin and adding them to the food processor.
 
 
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

Nutrition

Serving: 1ServingCalories: 71kcalCarbohydrates: 7gProtein: 2gFat: 4gSodium: 6769mgFiber: 2gSugar: 4g
Keyword beetroot dip
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