This vegan beetroot dip is nutrient dense and packed with fresh herbs for a powerful flavor experience.
A couple weeks ago, I shared on my Instagram that I tried making naan for the first time and it turned out AMAZING. As part of that journey, I needed to test out some dips and spreads to have with it and thus this recipe was born. Not only is the color beautiful, but the herby, garlicky flavor is just so incredibly delicious, I can’t even find words to describe it. I’ve been LOVING this dip and I hope you do too!
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
First, we have to roast the beets. Toss the beet chunks with olive oil and spread evenly onto a baking sheet lined with a silicone baking mat. Roast at 400 degrees Fahrenheit for about 20-30 minutes, or until fork tender. Stir halfway through for even roasting. Set roasted beets aside and allow to cool for 5-10 minutes.
Combine all ingredients in a large food processor and puree until smooth, or about 2 minutes. Scrape the sides of the food processor and puree for another minute.
Serve with apple slices, pretzels, naan, pita chips, or your favorite dip accompaniment. Enjoy!
If you try this vegan beetroot dip, please leave me your thoughts and a rating in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online!
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
Vegan Beetroot Dip
Ingredients
- 1 large beet (about 2 cups) peeled and chopped into ~1" chunks
- 2 tbsp olive oil
- 2 cloves garlic peeled
- 1 lemon juiced
- 1/2 cup fresh parsley stems removed and discarded
- 1/2 cup fresh basil stems removed and discarded
- 1 tbsp agave nectar
- 1/4 tsp salt
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with silicone baking mat, parchment paper, or foil.
- Toss beet chunks with one tablespoon of olive oil. Spread evenly onto prepared baking sheet and roast in oven for 20-30 minutes, or until fork tender. Let cool for 5-10 minutes.
- Combine roasted beets and all other ingredients in a large food processor and blend until smooth, about 2 minutes. Scrape the sides of the food processor and blend for another minute, or until smooth.
- Serve with apple slices, pretzels, pita chips, naan, etc!
Notes
- You can use honey or your other favorite liquid sweetener instead of agave nectar, if desired. Just note that depending on which sweetener you pick, the recipe may not be vegan anymore.
- You can use bottled lemon juice instead of fresh, if desired. One lemon yields about 2 tbsp of juice.
- Store any leftovers in an airtight glass container in the refrigerator for up to 5-7 days.