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Beetroot Dip

This easy-to-make beetroot dip recipe tastes as good as it looks! Serve the vibrant homemade dip hot or cold with veggies, crackers, or warm pita. It’s the perfect appetizer for snacking and entertaining.

Beetroot dip surrounded by crackers and naan bites.

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.

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

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.

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

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.

The ingredients for beetroot dip in a food processor.

Step 4: 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.

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 side, try one of these dip recipes!

Beetroot dip surrounded by vegetables and naan bites.

Toppings For Beetroot Dip

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

Serving Suggestions

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. 

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Beetroot dip surrounded by crackers and naan bites.

Beetroot Dip

Tressa Jamil
Easy-to-make beetroot dip tastes just as good as it looks! Serve it hot or cold with veggies, crackers, or bread – perfect for snacking and entertaining.
5 from 2 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Appetizer, Sauce, Side Dish
Cuisine African, American
Servings 8 Servings
Calories 76 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 garlic cloves, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon turmeric powder
For the Garnish:
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 Size: ¼ Cup
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.
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: 1 Serving | Calories: 76 kcal | Carbohydrates: 9 g | Protein: 2 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 2 g | Sodium: 14200 mg | Potassium: 260 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 28 IU | Vitamin C: 5 mg | Calcium: 34 mg | Iron: 1 mg
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