You can’t “beet” this! While I adore hummus (and so many other classic dips), I whip up this easy roasted beet dip when I want a change of taste — or a pop of vibrant color — or both. I love that all it takes is three plant-based ingredients—beets, tahini, and lemon juice — plus sea salt. It’s got the perfect touch of savoriness and hint of natural sweetness, too. Plus, it’s party friendly and beyond gorgeous to look at!

If your beets have greens, just save them for a salad that you make separately. If you’re a citrus fan, then grate the lemon peel before juicing it and add desired amount of zest to the dip. And what if you don’t have the time to roast your own beet? You’re in luck. Roast the beet a day in advance. Or you can “cheat” and use 15 ounces of pre-cooked beets, like Love Beets.

My favorite way to enjoy this vibrant, plant-based dip recipe is by dunking into it with homemade pita chips, like these. It pairs well with pumpernickel bread or bagel pieces, too. It’s delightful as a veggie burger or sandwich topper for Meatless Monday, And, of course, it’s a party pleaser for anyone and anytime — like a birthday, holiday, or Super Bowl gathering.

Hint: As a bonus, you can feel good knowing that beets contain naturally occurring nitrates, which may help improve blood flow and potentially help reduce blood pressure. Plus, beets contain pigments called betalains, which are health protective antioxidants.

easy roasted beet dip

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5 from 1 review

• Author: Jackie Newgent
• Yield: 10 servings 1x
• Diet: Vegan

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Description

You can’t “beet” this! While I adore hummus (and so many other classic dips), I whip up this easy roasted beet dip when I want a change of taste — or a pop of vibrant color — or both. I love that all it takes is three plant-based ingredients—beets, tahini, and lemon juice — plus sea salt. It’s got the perfect touch of savoriness and hint of natural sweetness, too. Plus, it’s party friendly and beyond gorgeous to look at!

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Ingredients

Units USM Scale 1x2x3x

• 1 large (about 15-ounce) beet without leaves
• 1/2 cup tahini, unsalted
• Juice of 1 lemon (3 tablespoons)*
• 1 teaspoon sea salt
• A generous pinch of freshly ground, pan-toasted coriander seeds (optional)

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Instructions

1. Preheat the oven to 350° Wrap the beet in recycled aluminum foil. Roast until cooked through, about 1 hour 20 minutes. Set aside for 15 minutes. Then remove foil. Chill the unpeeled beet overnight in a covered glass bowl or container.
2. Scrape off the beet skin with the back of a paring knife. Roughly chop the beet. Makes about 2 cups packed (14 ounces) roasted chopped beet.
3. Add the chopped beet along with any residual juices, tahini, lemon juice, salt, and (if using) ground coriander to a blender. Puree on high speed until velvety smooth, at least 2 minutes. (Hint: If you need to add liquid for a thinner dip, ideally choose brewed unsweetened jasmine green tea and blend in by the teaspoon.)
4. Transfer to a glass container or serving bowl, cover, and chill until ready to serve.

Notes

*Hint: If you enjoy citrusy zing, grated zest from the lemon, too!

• Category: Dip
• Cuisine: Mediterranean, American

Nutrition

• Serving Size: about 1/4 cup
• Calories: 90
• Sugar: 3g includes 0g added sugars
• Sodium: 270mg
• Fat: 6g
• Saturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 0g

Looking for more plant-based dip recipes? Dunk into one of my other enticing options: four layer hummus jars (see recipe HERE), smoky pan-grilled baba ghanoush dip (see recipe HERE), or grilled fig salsa with whipped avocado & baked tortilla crisps (see recipe HERE).