Easy Roasted Beet Dip


Easy Roasted Beet Dip

Servings 3 Cups


  • 6 medium beets
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon cracked black pepper, divided
  • 1 cup plain Greek yogurt
  • 3 garlic cloves, minced
  • ½ fresh lemon, juiced
  • 1 tablespoon chopped fresh basil, dill or mint
  • 1- 2 teaspoons everything bagel seasoning or black sesame seeds, optional
  • veggies or warm bread, for serving


  • Preheat oven to 375°F.
  • Wash beets under cold water and cut off the top and bottom. Cut beets in half and toss with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Place beets in a greased baking dish and cover with foil paper. Roast for 1 hour or until beets are tender when pierced with a fork. Let cool slightly.
  • Peel the beets, cut into wedges and transfer to a food processor. Add the yogurt, garlic, lemon juice and pulse until blended. Add 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper and blend until creamy and smooth. Scrape into a shallow bowl. Garnish with everything bagel seasoning or sesame seeds and serve with veggies. Enjoy!