Roasted Beet and Yogurt Dip
In short: A vivid pink dip of roasted beets blended with Greek yogurt, garlic, lemon and cumin. Earthy, creamy, lightly sweet and good with flatbread. It takes about 1 h 10 min in total and makes 8 servings.
- Prep
- 10 min
- Cook
- 1 h
- Resting
- 15 min
- Total
- 1 h 10 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 100 kcal
Roasted beets are sweeter and more concentrated than boiled ones, and they turn a plain bowl of yogurt a startling magenta. This dip blends them with garlic, lemon and a little cumin into something smooth, earthy and fresh. It looks striking on a party table and takes only ten minutes of hands-on work, since the oven does the rest. Serve it with flatbread, crackers or raw vegetables, or dollop it on grain bowls.
Instructions
- Heat the oven to 200°C (400°F). Rub the beets with 1 tablespoon of olive oil, wrap them tightly in one foil parcel and set it on a baking sheet.
- Roast for 50 to 60 minutes, until a knife slides into the largest beet with no resistance. Open the foil and leave the beets until cool enough to handle.
- Rub off the skins with paper towels or your fingers. Wear gloves if you do not want pink hands. Cut the beets into chunks.
- Put the beets, yogurt, garlic, lemon juice, olive oil, cumin and salt in a food processor. Blend for 1 to 2 minutes, scraping down once, until smooth.
- Taste and adjust with more lemon juice or salt. If the dip is too thick, add a spoonful of water.
- Spoon into a bowl, swirl the surface, and top with dill, pumpkin seeds and a drizzle of olive oil. Serve cool or at room temperature.
Tips
- Short on time? Use 400 g (14 oz) of vacuum-packed cooked beets, not pickled ones, and skip the roasting.
- For a vegan dip, use thick unsweetened plant-based yogurt and add 1 tablespoon of tahini for body.
Questions and answers
Will beet dip stain my hands and board?
Yes, beet juice stains skin, fabric and wooden boards. Wear gloves, use a non-porous board and rub your hands with lemon juice and soap if they turn pink.
How long does beet yogurt dip keep?
It keeps for up to 4 days in a covered container in the fridge. The color deepens as it stands, so stir it before serving.
Can I use boiled beets instead of roasted?
Yes. Boil them whole for 40 to 50 minutes until tender, or use vacuum-packed cooked beets. Roasting gives a sweeter, deeper flavor, but boiled beets make a good dip too.
How long does it take to make Roasted Beet and Yogurt Dip?
About 1 h 10 min in total: 10 min of preparation and 1 h of cooking.
How many calories are in Roasted Beet and Yogurt Dip?
About 100 kcal per serving, with 4 g of protein, 8 g of carbohydrates and 6 g of fat. These values are estimates.
Nutrition per serving
| Calories | 100 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 8 g |
| Fat | 6 g |
| Fiber | 2 g |
| Sugar | 6 g |
| Sodium | 195 mg |
Estimated values, calculated from the ingredients.
