Beet Dip

Image of Suzan Najjar
Rated 4.5 based on 2 customer reviews
Beet Dip
Beet Dip


  • 5 beets
  • water to cover
  • 1 tablespoon lemon juice
  • ½ cup yogurt
  • 1 tablespoon tahini
  • ½ lemon, juiced
  • sea salt to taste
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh parsley


For best results, we recommend using:


  1. Put beets in a large pot and cover with water; add 1 tablespoon lemon juice. Bring the water to a boil and cook beets until tender in the middle, 45 to 60 minutes; drain.
  2. Rinse beets under cold running water. Remove and discard the skin from the beets.
  3. Cut beets into chunks and put in a blender with yogurt, tahini, and lemon juice from 1/2 lemon; blend until smooth. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth.
  4. Season dip with sea salt and garnish with olive oil and parsley.
Mealthy tip:

Using the blender yields a smooth dip. You can also blend the dip ingredients in a food processor, creating a nice creamy dip. If that's not your thing—or your electricity went out—try shredding the beets on the large holes of a box grater instead of blending. This will give you a dip with a chunkier texture. You can buy tahini at most grocery stores, including Trader Joe's. If you want to make this vegan, substitute coconut cream for the yogurt. It will yield a distinct coconut flavor, but equally as delicious.


4.5out of 5 Stars

(2 Reviews)

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What others are saying

Image of Randall Hauk

Randall Hauk says:

This one is a "you have to try it to believe it" recipe. Far better on your palate than you imagine it will turn out. I spread it onto crackers and topped with a goat cheese crumble. Terrific football-day snacking.

Image of Aja A

Aja A says:

Beet dip is my favorite to make! Some may argue the color of it, but I found that sauteeing up some potatoes, red pepper, and onion and topping it on the dip makes for a delicious breakfast with scrambled eggs.