Righteous Roasted Beet Dip

from The Perfect Blend cookbook
October 14, 2010

This roasted beet dip has a mind-blowing flavor that will turn beet skeptics into beet fans. Serve with vegetable sticks or crackers.

The Most Incredible Roasted Beet Dip

This roasted beet dip is one of the most incredible dips I’ve ever tasted, and is loaded with cleansing nutrients.

I first made a version of this beet dip when I was volunteering in my mum’s school kitchen. My friend Judy had her eight-year-old students hopping into this like it was hamburgers! Suffice it to say, this dip gets raves from beet skeptics.

I’ve spiced the original beet dip recipe with more garlic, chile, and salt, and added some lemon juice to brighten the flavors. You will need a high-speed blender or a food processor for this one. Unlike a lot of other beet dip recipes, this roasted beet dip is dairy free, as well as egg free, nut free, soy free, and gluten free.

I shared this brilliant beet dip with Kris and Courtney (AKA my staunch beet-phobe skeptics) who took their first bite with a dreaded wince that quickly turned into a look of orgasmic surprise, coupled with a mouse-like falsetto cry of, “I didn’t know beets could taste this good!” They are now beet-loving converts.

If anyone says they don’t like beets, this roasted beet dip will turn them around.

People far and wide agree, this beet dip is a stunner, a winner, and not to be missed!

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Other Vegan Dips

Spicy Cashew Dip
Creamy Spinach Avocado Dip
Raw Red Hummus without Chickpeas
Kale Guacamole
Epic Edamame Dip

Please let me know what you think of this recipe in the comments!

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Righteous Roasted Beet Dip

This Roasted Beet Dip from The Perfect Blend cookbook has a mind-blowing flavor that will make your weak in the knees. Throw everything in your blender. 

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 2 Cups
Calories 366 kcal
Author Tess Masters


  • 4 cups (600g) peeled and cubed raw beets
  • 1/4 cup (60ml) extra-virgin olive oil
  • 1/2 teaspoon (3g) Celtic sea salt, plus more to taste
  • 3/4 teaspoon (1.5g) ground cumin
  • 3/4 teaspoon (1.5g) ground coriander
  • 2 teaspoons (8g) minced garlic (about 2 cloves)
  • 2 teaspoons (10ml) fresh lemon juice, plus more to taste
  • 1 teaspoon (5g) ribbed seeded, and finely chopped green chile, plus more to taste
  • 1/3 cup (9g) finely chopped cilantro leaves, to serve


  1. Preheat the oven to 400°F (200°C).
  2. Line a baking sheet with a silicone liner or parchment paper. Toss the beets with 2 tablespoons of the olive oil and 1⁄4 teaspoon of the salt. Arrange the beets on the baking sheet in a single layer and roast for about 1 hour, tossing periodically, until the beets are tender. (You don’t want any burnt bits.) You should have about 2 cups (320g).
  3. Throw the beets into a high-speed blender or food processor and add the remaining 2 tablespoons of olive oil, the ground cumin and coriander, the garlic, chile, lemon juice, and the remaining 1⁄4 teaspoon of salt. Blast until well combined. Tweak the garlic, chile, lemon juice, and salt to taste. Transfer the dip to a bowl and stir in the cilantro. 

Recipe Notes

Recipe from The Perfect Blend cookbook


Comments 52

  1. I am a non beet person. I was highly skeptical when Tess put this in front of me, but I have to say, it was love at first bite. Now I’m counting days till Mom’s next beet harvest so I can make some for myself!
    This dip is full of great flavors that are sure to please any crowd.

  2. Tess, my friend Em and I made this for her office party and it was a huge hit! Very tasty with a variety of different crackers, especially with baked pita chips. We may have been heavy handed with the garlic, but it was needed to offset the sweet beets, and we were a bit generous with the chili and cilantro. Yumilicious! Minimum of 3 grunts.

  3. Oh my god!!! I think i just found piggy heaven. Could this possibly be the most awesome thing i have ever tasted! Hmmm… Only time will tell, as this is the first tasty meal i have plucked from your amazing and exciting veggie selection. Sooo excited about food right now!

    1. OH…..thankyou!
      Your comment just made my day.
      I really appreciate your kind words of support and encouragement.
      It is lovely to be connected 🙂

  4. Girl…amazing. Some people who can’t have acidic tomatoes or alkaloid nightshade veggies make a no-mater sauce. This one looked a lot like the ingredients. I can’t have tomatoes and any pepper because in flares my arthritis and other issues I don’t really understand. Also the acids upset my Interstitial Cystitis. Anyway, I decided to try this thinking it would be lovely with (gluten free) pasta and broccoli.

    I did cheat and added a smidgen of chilli (I miss spicy foods dearly and cheat once in a blue moon) and realize that it was a bad idea, but the rest of the recipe is intact. The lemon neutralizes it beautifully. I plan to add onion and cumin to it next time and make it more robust. It has given me ideas so I can have a tomato-like sauce/dip that will not cause me pain.

    This one to date is my favorite. Thanks Tess!

    1. Elena!
      What a FANtastic idea!
      THANKYOU for sharing this.
      I am going to give your blend a go for dinner this week. YUMMO!

  5. Oh, my, Tess! This was AWESOME! I had a bunch of beets sitting in the fridge and I was wondering what to do with them (yes, I could juice them, roast, grate on top of a salad) – but THIS! This PIGGIE dish is going to be made a lot and those beets are going to be used up quickly. Love the flavors! It’s like a little mexican salsa dance in my mouth – OLE! Tasty and nutritious! My favorite combination! Thanks again! XOXO

  6. Oh…thankyou Danielle.
    That comment just made my day….and I am SO SORRY I have not responded to this comment until now.

  7. Tess, I’ve never used a beet in my life although I do eat them. Reading most recipes it seems you’re supposed to cook then peel the skin. Is skin removal required for this recipe, and if so, how?

    1. You can roast them any way you like for this recipe. Yes, most recipes have you roast them with the skin on and then squeeze out the flesh. For this, I like to peel them with a sharp knife or vegetable peeler, and then toss them with some olive oil, and gently roast them so they don’t get burnt. But you can roast them with the skins on and then squeeze out. Either method works great for this recipe.

  8. I am unfortunately allergic to chilli, I want to make this tonight but do you think it will taste ok if I omit the chilli?!

    1. Kel, Sorry for my very late response to this. I have made this without chile and just added more garlic and lemon juice. I hope you were able to enjoy it.

    1. Janine, I haven’t tried freezing this. I would imagine it would get a bit watery. But, you could try…. Sorry, I can’t be more helpful in this case.

  9. I can only say “Wow!”. Deeeee-leeeee-cious!
    I didn’t have fresh coriander by the way, so I did it without it, yet it is awesome!
    However, hard to reduce it as it is quite firm, so I had to liquefy it a bit with some cooking juice of the other beetroot which was on the stove.
    So now I am determined to try the other recipes.
    By the way, I cooked the diced beetroot not in the oven but in an air fryer, whereby you can cook a kg of french fries with 15 ml of oil. 30 to 40 minutes depending on the size of the dices. I think the air fryer is an awesome tool.

  10. I couldn’t print this recipe but I got all the pictures which used up my ink! ouch – and the party is in a few hours!!! I guess I’l look at the computer to make it! If you have any suggestions please bring them on. It is now printing a second time, very slowly – could be my printer of course! Thank you for great recipe I know it will be!

    1. Thankyou for bringing this to my attention Heather. I am so sorry you had issues with the print function. My team are trouble-shooting this glitch, and we are about to launch a major upgrade to the site where the print function will be improved.

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