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–+ servings
Beetroot dip on a plate with crackers and fresh parsley on top.
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5 from 1 vote

Simple Beetroot Dip

Quick, easy and delicious dip that goes well with just about anything!
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Calories: 277kcal
Author: Allianna Moximchalk
Cost: $6

Equipment

  • Food processor

Ingredients

  • 1/2 pound beets I like the store bought pre-made peeled ones. See my notes below for what to do if you can not find pre-made/ peeled ones.
  • 1 whole lemon juiced
  • 2 cups yougurt I like dairy free yogurt
  • 1/2 cup tahini
  • 4 cloves garlic minced
  • 1 tbsp extra virgin olive oil

Instructions

  • Place all ingredients in the food processor and blend until smooth.

Notes

Storage: This recipe can be stored in an airtight container for up to 3-5 days.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based on 4 servings.
Servings: This recipe should yield 4 servings. 
Note: If you cannot find pre-made beets, you will have to roast your own at 400 degrees F for 30 or so minutes depending on how big they are. You will want to toss them in oil and allow them to cool prior to peeling them. 

Nutrition

Serving: 1serving | Calories: 277kcal | Carbohydrates: 18g | Protein: 10g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Cholesterol: 16mg | Sodium: 111mg | Potassium: 512mg | Fiber: 3g | Sugar: 10g | Vitamin A: 160IU | Vitamin C: 5mg | Calcium: 200mg | Iron: 2mg