Roasted Beet Dip

This roasted beet dip is perfect for a casual snack board or a dinner-party. The natural sweetness of the beets pairs beautifully with roasted bell peppers, soft caramelized onions, and warm, mellow garlic, giving every bite a rich, vegetable-forward depth that feels nourishing and homemade.

Beets themselves are such standout ingredients. Their deep magenta color comes from naturally occurring pigments called betalains, which have been appreciated in traditional cuisines for generations. Beets offer gentle, steady energy from natural carbohydrates, plus fiber that helps keep meals satisfying.

They also bring along a variety of naturally present vitamins and minerals, like folate, manganese, and potassium, making them a simple but meaningful addition to a balanced lifestyle. With their naturally high water content, beets add hydration and freshness to meals while still tasting hearty, and their naturally occurring plant nitrates (the same kind found in leafy greens and celery) contribute to their reputation as a grounding, energizing food in many food cultures.

What makes this dip so appealing is how easy and rustic it is. You just toss the beets, peppers, onions, and garlic onto a baking sheet and let the oven do most of the work. Once everything is soft and caramelized, you blend it into a silky, vibrant spread that looks far more impressive than the effort it takes. It’s the kind of simple, colorful recipe you’ll reach for on busy weeks, cozy nights in, or whenever you want something wholesome, flavorful, and beautifully veggie-packed.

This recipe starts by roughly chopping and roasting your vegetables.  This part is pretty customizable depending on what you have and what flavors you want to create. I used beets, onions, garlic, bell pepper and jalapeño. 

 

Add your vegetables to a baking dish and bake in the oven until roasted and fork tender. The beets will be the longest to cook so make sure those are soft in addition to everything else. Once your veggies are done it is time to create the dip.

 

 

Add all your veggies to a food processor with some plant-based yogurt to add creaminess, fresh herbs and lemon juice to brighten, as well as salt to taste. 

 

Blend this on high until you achieve a smooth texture. This might take a few minutes of blending as well as scraping down the sides of the food processor. Finally, transfer your bright pink dip to a bowl or serving dish and enjoy with crackers, pita or veggies!

Recipe: Roasted Beet Dip

• 1-2 Medium red beets
• 1 Red bell pepper
• 1 Jalapeño
• 3 Cloves garlic
• ½ Medium red onion
• ¾ Cup Plant-based yogurt
• 2 Tbsp lemon juice
• Fresh herbs to taste
• Salt to taste

Instructions:

Preheat the oven to 350 degrees. Peel and cube beets, as well as bell peppers, jalapeño, red onions and garlic. They should all be roughly the same size. Roast those in the oven for about 30 minutes or until fork tender. Add roasted veggies to a food processor or blender with yogurt, lemon juice and herbs and blend until smooth, scraping down the sides as needed. Once smooth, add to a dip bowl to serve!

*This article is intended for informational purposes. The statements above have not been evaluated by the Food and Drug Administration (FDA). This product is not intended to diagnose, treat, cure or prevent any disease.