Roasted Beet Dip
A fresh, colorful dip made with roasted beets, tangy goat cheese, lemon, and Greek yogurt. This easy recipe delivers a creamy, nutrient-packed spread perfect for vegetables, crackers, or protein dishes. Full of flavor, fiber, and protein, it’s a quick, healthy option for snacks, entertaining, or meal prep.
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.
