Easy Roasted Beet Dip

Easy Roasted Beet Dip recipe by @beardandbonnet on

Have extra dip leftover? Schmear this tasty spread on toast and top with goat cheese crumbles or use it in place of your favorite veggie burger condiment.



  • 1 pound beets, greens removed and scrubbed well
  • 1/2 cup Greek yogurt
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons pure maple syrup
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 3/4 teaspoon kosher salt
  • ground black pepper to taste
  • 1/2 tablespoon freshly squeezed lemon juice

To garnish

  • 2 tablespoons goat cheese, crumbled
  • 2 scallions, thinly sliced
  • 2 tablespoons roughly chopped toasted walnuts
  • 2 tablespoons chopped flat leaf parsley


  1. Preheat the oven to 350°F.
  2. Place the beets in a small baking dish. Add 1/4 cup water and cover tightly with foil. Roast until a metal skewer inserted into the largest beet meets absolutely no resistance, 1 to 11/2 hours, depending on the size of the beets. Uncover and let cool to room temperature.
  3. Slip the skins off the beets, you should be able to use your hands for this and a pairing knife will work in stubborn areas. Cut the beets into rough 1-inch chunks and put them in a food processor. Add the yogurt, garlic, olive oil, maple syrup, cumin, coriander, salt, pepper and lemon juice.
  4. Process until the mixture is as smooth as it can be, about 1 minute, scraping down the bowl two or three times. Taste and adjust the seasoning with more salt and pepper, if needed.
  5. Transfer the dip to a wide, shallow bowl for serving. Cover and let stand at room temperature for about 30 minutes to allow the flavors to meld.
  6. Use the back of a spoon to swirl the surface of the dip. Sprinkle with the goat cheese, scallions, walnuts and parsley to serve.


The dip may separate slightly upon standing; stirring will bring it back together.
Can be refrigerated without garnish for up to 3 days; bring to room temperature, stir to recombine, and garnish before serving

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