If you’ve been sleeping on beets, this recipe is about to change your entire relationship with them. This roasted beet dip is one of those dishes that looks stunning, tastes even better, and actually does something good for your body.
It’s dairy free, packed with vegetables, and comes together in under an hour with barely any hands on time. Whether you’re looking for a crowd-pleasing appetizer, a meal prep staple, or a way to eat more anti inflammatory foods without feeling like you’re on a diet this is it.
Let’s get into it.
Why Beets Are Worth Your Time
Beets have been a fixture in natural wellness circles for good reason. They contain betalains the pigments responsible for that deep, gorgeous red purple color which have been studied for their antioxidant and anti inflammatory properties.
Alongside beets, this recipe includes red bell peppers, carrots, and red onion. Red bell peppers are loaded with vitamin C. Carrots bring beta-carotene to the table. Red onions contain quercetin, a natural compound associated with reduced inflammation. In short, this dip is genuinely working hard for you.
And then there’s the yogurt. The recipe calls for Siggi’s plant based coconut yogurt, and it’s worth calling out specifically.
Most dairy free yogurts are thin, watery, and low in protein which makes them tough to use in savory cooking.
Siggi’s plant based version is thick, creamy, and actually packs in protein, which is pretty rare in the dairy free world.
You can find it at Whole Foods. It works beautifully in both sweet and savory recipes, and in this dip, it adds a tangy richness that ties everything together.
What You’ll Need
2 cups cubed fresh beets 1 red bell pepper 1 cup sliced carrots 1 cup red onion ½ cup plant based yogurt (Siggi’s plant based coconut yogurt recommended) 1 tablespoon fresh lemon juice 2 tablespoons olive oil ½ teaspoon garlic powder or 1 teaspoon fresh garlic ½ teaspoon salt ¼ teaspoon black pepper
That’s it. Ten ingredients, most of which you probably already have on hand.
How to Make It
Step 1: Preheat your oven to 425°F. Line a baking sheet with parchment paper this makes cleanup easy and keeps the veggies from sticking.
Step 2: Cut your beets, bell pepper, carrots, and red onion into roughly similar-sized pieces and spread them out on the baking sheet.
Drizzle with olive oil and season with salt and pepper to taste. Roast for 30 minutes, or until the vegetables are fork tender and slightly caramelized at the edges. That caramelization is where a lot of the flavor comes from, so don’t rush this step.
Step 3: Transfer the roasted vegetables to a food processor. Add the plant-based yogurt, remaining olive oil, lemon juice, garlic, and an additional pinch of salt and pepper.
Blend until completely smooth. You may need to scrape down the sides a couple of times to get everything fully incorporated.
Step 4: Serve it however you like. Use it as a dip with crackers or sliced baguette. Spread it on toast for a colorful, nutrient dense breakfast or lunch. Spoon it into a grain bowl or over a salad. Or thin it slightly with a bit of pasta water and toss it as a pasta sauce. Seriously all of these work.
Step 5: Enjoy every bite.
A Few Tips for the Best Results
Don’t skip the parchment paper. Beets bleed their color onto everything, and cleaning a bare baking sheet after roasting beets is not a fun task.
Cut your vegetables to similar sizes so they roast evenly. If your beet cubes are much larger than your carrot slices, the carrots will get done first and the beets will still be firm.
If you want a slightly chunkier texture, pulse the food processor instead of running it continuously. For a silky-smooth result, let it run for a full 60 seconds.
Taste before serving. Depending on the sweetness of your beets, you might want an extra squeeze of lemon to balance things out, or a touch more garlic.
How to Store It
This dip keeps well in an airtight container in the refrigerator for up to five days. It also freezes well store it in a freezer safe container for up to two months. Thaw overnight in the fridge and give it a good stir before serving.
You can, but fresh beets roasted in the oven give you a depth of flavor that canned beets simply can’t match. Canned beets are already cooked and tend to be softer and milder. If you use them, skip the roasting step and go straight to blending but know the flavor will be noticeably different.
Yes. If you eat dairy, a plain full-fat Greek yogurt works very well here. It’s naturally thick and high in protein, similar to what Siggi’s plant-based offers. Avoid flavored or sweetened yogurts they’ll throw off the savory balance of the dip.
It’s actually one of the best recipes for meal prep. Make a big batch on Sunday and use it throughout the week in different ways as a dip for snacks, a spread on sandwiches, a salad dressing thinned with a little water, or a sauce for grain bowls. It’s incredibly versatile.
A high-powered blender works just as well. A regular blender can work too, though you may need to add a small splash of water to get things moving. The texture might not be quite as smooth, but it’ll still taste great.
Yes! The color of the finished dip depends on the beets themselves. Some beets are deeply pigmented and produce a rich burgundy dip. Others are lighter and give you a brighter pink result. Both are completely fine and still delicious.
Absolutely. Cumin adds a warm, earthy note that pairs really nicely with beets. Smoked paprika gives it a subtle smokiness. A pinch of cayenne adds a little heat. This recipe is a great base to build on once you’ve made it the original way.
Save This Beautiful Beet Dip It’s Anti-Inflammatory and Incredibly Good
Ingredients
- 2 cups fresh beets cubed
- 1 red bell pepper
- 1 cups carrots sliced
- 1 cups red onion chopped
- 0.5 cups plant-based yogurt Siggi’s plant-based coconut yogurt recommended
- 1 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 0.5 teaspoons garlic powder or 1 tsp fresh garlic
- 0.5 teaspoons salt
- 0.3 teaspoons black pepper
Instructions
- Preheat Oven: Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Prep Vegetables: Cut beets, red bell pepper, carrots, and red onion. Spread on the baking sheet. Drizzle with 2 tablespoons olive oil, then season with 0.5 teaspoons salt and 0.3 teaspoons black pepper.
- Roast Vegetables: Roast in the oven for 30 minutes
- or until vegetables are fork-tender and slightly caramelized at the edges.
- Blend: Transfer roasted vegetables to a food processor. Add 0.5 cups plant-based yogurt (Siggi’s plant-based coconut yogurt recommended), remaining 2 tablespoons olive oil, 1 tablespoons fresh lemon juice, 0.5 teaspoons garlic powder (or 1 tsp fresh garlic), 0.5 teaspoons salt, and 0.3 teaspoons black pepper. Blend until completely smooth.
- Serve: Serve as a dip with crackers or baguette, spread on toast, spoon over a bowl or salad, or thin with pasta water and toss as a pasta sauce.
