This vibrant Roasted Beet Dip blends naturally sweet beets with creamy goat cheese and zesty lemon for a fresh, flavorful twist on traditional dips.
Packed with fiber, protein, and healthy fats, it’s a nutritious choice that’s quick to prepare.
Perfect for snacks, appetizers, or meal prep, it offers a colorful, wholesome addition to any table.
Roasted Beet Dip
Equipment
- 1 food processor
- 1 measuring cups and spoons set
- 1 rubber spatula
- 1 Handheld Citrus Juicer
Ingredients
- 6 medium beets roasted
- 1 tbsp cultured oil e.g., avocado or olive oil
- 2 tbsp lemon-flavored Greek yogurt
- ½ lemon juiced
- 6 oz honey goat cheese
- 1 tbsp hot honey
- 1 tsp salt
- 1 tbsp feta cheese optional, for garnish
Instructions
- Prepare the Beets for Roasting: Select medium-sized beets that are firm, smooth, and free from blemishes. Wash them thoroughly under cool running water to remove dirt and grit, using a vegetable brush if necessary. Pat the beets dry with a clean towel. Trim the beet greens, leaving about an inch of stem intact to prevent bleeding during roasting.
- Season and Wrap the Beets: Place the cleaned beets on a sheet of aluminum foil. Drizzle each beet evenly with 1 tablespoon of cultured oil, such as avocado or olive oil, which enhances flavor and roasting texture. Rub the oil over the beet surfaces for even coating. Wrap each beet individually in foil to seal in moisture during roasting, ensuring they cook evenly.
- Roast the Beets to Perfection: Preheat your oven to 350°F (175°C). Place the foil-wrapped beets on a baking sheet or oven-safe dish. Roast for about 50 minutes, or until a knife inserted into the center meets little resistance. Larger beets may require additional time. Roasting brings out the natural sweetness of the beets while preserving nutrients and enhancing flavor.
- Cool and Peel the Beets: Carefully remove the roasted beets from the oven using oven mitts. Allow them to rest for at least 10 minutes until cool enough to handle. Unwrap the foil and gently rub away the skins. The skin should slip off easily without the need for a knife. Wearing gloves during this step helps prevent staining of the hands.
- Prepare Other Ingredients: While the beets cool, juice half a fresh lemon with a handheld citrus juicer to extract maximum juice. Measure the Greek yogurt, honey goat cheese, hot honey, and salt. If using feta cheese for garnish, crumble it finely for a delicate topping.
- Blend the Dip Ingredients: Place the peeled roasted beets into a food processor. Add the cultured oil-coated beets, 2 tablespoons of lemon-flavored Greek yogurt, the juice of half a lemon, 6 ounces of honey goat cheese, 1 tablespoon of hot honey, and 1 teaspoon of salt.
- Process Until Smooth: Secure the food processor lid and pulse for about 40–60 seconds, stopping to scrape down the sides with a rubber spatula if needed. Blend until the mixture is smooth, creamy, and evenly combined, with a bright and uniform color. Taste and adjust seasoning with salt or lemon juice as desired.
- Plate and Garnish the Dip: Transfer the beet dip into a serving bowl, smoothing the surface with a spatula. If using feta cheese, sprinkle it evenly on top to add texture, flavor, and visual appeal.
- Serve and Enjoy: Serve the Roasted Beet Dip chilled or at room temperature with fresh vegetable crudités, pita chips, or whole-grain crackers. It also pairs beautifully with grilled proteins such as chicken or salmon, making it a versatile option for snacks, appetizers, or meal prep.
- Store Leftovers Properly: Store leftover dip in an airtight container in the refrigerator for up to five days. Before serving again, stir gently to reincorporate any separated liquid and allow it to come to room temperature for optimal flavor and texture.
Notes
- Roasted beets develop a sweeter flavor compared to boiled or steamed beets, making them ideal for dips.
- For quicker preparation, you can use pre-cooked or vacuum-packed beets, adjusting seasoning as needed.
- Wearing gloves while peeling beets helps prevent staining of hands and nails.
- Lemon-flavored Greek yogurt adds a bright tang; plain Greek yogurt works well with extra lemon juice.
- Hot honey adds a mild heat and sweet depth—adjust the amount to taste for milder or spicier dips.
- This recipe can be adapted with roasted carrots or sweet potatoes for a different flavor and color.
Chef’s Secrets For Perfect Dip
The key to a smooth, flavorful Roasted Beet Dip lies in the roasting process.
Slow-roasting the beets at a moderate temperature allows their natural sugars to caramelize, enhancing sweetness without overwhelming the dip.
For creaminess, let the goat cheese come to room temperature before blending—this ensures effortless mixing and a luxurious texture.
Balancing acidity with lemon juice is crucial; add gradually and taste frequently to avoid overpowering.
Finally, pulse the mixture instead of over-blending to keep the dip light and airy rather than overly dense.
Serving Suggestions For Beet Dip
This versatile Roasted Beet Dip can be enjoyed in many ways.
Serve it chilled or at room temperature alongside fresh vegetable crudités, pita chips, or toasted baguette slices for a vibrant appetizer.
It pairs wonderfully with smoked salmon, grilled chicken, or falafel for a nutritious protein boost.
For a Mediterranean-inspired platter, add olives, roasted nuts, and fresh herbs like dill or parsley.
This dip also makes a colorful sandwich spread or a unique addition to grain bowls.
Storage Tips For Freshness
Store any leftover dip in a tightly sealed glass or plastic container to preserve flavor and texture.
Keep it refrigerated, where it will remain fresh for up to five days.
Before serving again, stir gently to reincorporate any separated liquid.
For longer storage, this dip freezes well for up to two months.
Portion into airtight freezer-safe containers, leaving a little space for expansion, and thaw overnight in the refrigerator before serving.
Frequently Asked Questions
1. Can I make this dip ahead of time?
Absolutely. This Roasted Beet Dip is perfect for meal prep or entertaining. Prepare it up to two days in advance and store in an airtight container in the fridge.
Flavors tend to deepen over time, making it even tastier the next day.
2. What if I don’t have cultured oil?
Cultured oil adds a subtle richness, but you can substitute with extra virgin olive oil or avocado oil without losing the recipe’s essence. The flavor will be slightly different but still delicious.
3. Can I use raw beets instead of roasted?
Raw beets have a firmer texture and more earthy flavor. Roasting mellows their earthiness and brings out natural sweetness, which is important for the balance of this dip.
If using raw beets, slice thinly and steam or boil before blending for the best results.
4. Is this dip vegan-friendly?
This specific recipe uses goat cheese and Greek yogurt, which are not vegan.
To make a vegan version, substitute with plant-based yogurt (such as almond or soy yogurt) and a vegan cream cheese alternative. Adjust seasoning for taste.
5. How can I adjust the dip’s texture?
If you prefer a smoother, creamier texture, blend for a longer time and add a little extra yogurt or cultured oil. For a chunkier, more rustic dip, pulse briefly and leave some beet pieces intact.
