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.
- Allow beets to cool before removing the skin and adding them to the food processor.
If you love this recipe, try one of these tasty dips and sauces!
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.
More Dip Recipes:
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 cloves garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- 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.
- Allow beets to 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.