Roasted Golden Beet Dip

A creamy dip is a delicious way to enjoy the natural sweetness of golden beets. Perfect for snacking or entertaining, it’s easy to make and packed with vibrant flavor that everyone will love.

Cooking Tips You Should Know

Roast beets until they are tender to bring out their natural sweetness.
Use a food processor for a smooth and creamy consistency.
Add lemon juice gradually to balance the earthiness without overpowering the flavors.

Ingredients 0/9

4 small golden beets, trimmed and peeled 1 tablespoon olive oil 1 (15.5 ounce) can great northern beans, liquid drained and reserved 3 tablespoons tahini 2 tablespoons lemon juice 1 teaspoon balsamic vinegar 1 teaspoon ground cumin ½ teaspoon sea salt 1 clove garlic, crushed

Why This Recipe Is So Easy To Love

This dip combines the natural sweetness of golden beets with creamy textures, making it both nutritious and delicious. Its vibrant color brightens up any snack table, and it’s packed with vitamins and antioxidants.

Step 1

Gently heat your oven to 425°F (220°C) and lining a baking sheet with foil for easy cleanup. Cut the beets into quarters and toss them with a bit of olive oil so they’re nicely coated. Spread them out on the baking sheet and roast for about 35 to 40 minutes, or until you can easily poke a knife through them. Once they’re done, let them cool down a little.

Step 2

Pop the roasted beets into a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, salt, and garlic. Blend everything until it’s smooth and creamy. If the dip feels too thick, add a splash of the reserved bean liquid to loosen it up. Scoop it into a bowl and you’re ready to enjoy!

people cooked this recipe

By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

Serving Combinations

Serve this dip with fresh vegetable sticks, pita chips, or toasted bread. It also pairs well with grilled meats or can be used as a spread in sandwiches to add a burst of flavor.

Reheating And Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir before serving, and if the dip thickens, add a small splash of water or olive oil to loosen it up.

Frequently Asked Questions

Can I use red beets instead of golden beets?

Yes, red beets can be used as a substitute, but the dip will have a deeper red color and slightly earthier flavor.

How do I store the dip and how long will it last?

Store it in an airtight container in the refrigerator for up to 4 days.

Can I make this dip ahead of time?

Yes, it actually tastes better after resting for a few hours or overnight to let the flavors meld.

What can I serve this dip with?

It pairs well with pita chips, fresh vegetables, crackers, or as a spread on sandwiches.

How can I make the dip thinner or thicker?

Add reserved bean liquid a little at a time to thin it, or blend longer without liquid to thicken.

Is there a substitute for tahini if I don’t have it?

You can use almond butter or sunflower seed butter for a similar creamy texture and nutty flavor.

Can I roast the beets in advance?

Yes, roasted beets can be stored in the fridge for up to 3 days before blending.

What if I don’t have a food processor?

You can use a high-speed blender or mash the ingredients by hand, though texture may be less smooth.