A delicious and unique Vegan Roasted Beet Dip recipe that is also gluten free and dairy free too! This beautifully purple snack is made with roasted beets and garlic, walnuts, fresh herbs and a little lemon. Perfect as a dip for crackers or as a spread on sandwiches.
Roasted Beet Dip, my friends.
More like vegan and gluten free (and dairy free and refined sugar free too, if that’s your thing) beautiful purple veggie dip made with only good things that is best served with more veggies and crackers but also is just as lovely on sandwiches too.
Oh the beauty beet. The deep purple (or golden or striped) vegetable found on farmer’s market tables and grocery store shelves June through November-ish.
The vegetable that stains our fingers and our clothes but is so good that we don’t mind a little extra colour added to our wardrobes. The vegetable with those wonderful greens atop of every root. The vegetable that tastes good in its straight from the garden form but is inexplicably more delicious when roasted with a little oil and S & P. And then even more delicious than that when blended with fresh herbs, walnuts and roasted garlic into a smooth and velvety dip for crackers, veggies and more.
We just go crazy for this Beet Dip in this house. It’s just the perfect veggie-packed, full fibre snack that can satisfy your sweet tooth in a weird but great way. You know, in a refined sugar free kind of way. In a beets are nature’s healthy candy kind of way.
MORE ABOUT THIS VEGAN ROASTED BEET DIP RECIPE…
I’ve always been on the ‘roasted vegetables are better’ team and this beet dip is no exception! Roasting the beets for just short of an hour so they get all tender and super, super sweet is the quite possible the best.
And because that extra effort to turn the oven on, make a foil packet that isn’t going to leak and then browse all of Pinterest’s latest and greatest for the next 45 minutes is so worth it.
The slightly earthy taste and texture and that deep, deep purple colour! I can’t even.
The roasted beets (and all of their juices) are then blended together with garlic (that was also roasted in the foil packet with the beets and therefore are now a beautiful purpley-caramelized colour now too), fresh parsley (or basil but I’ve been loving parsley lately), raw walnuts (which blend up so smooth and creamy almost), bright lemon juice, a little extra sweetness from honey or maple syrup (it’s optional but highly recommended – there’s something about adding extra sweet to nature’s healthy candy that is so good!), and a little olive oil to make everyone get along.
Turn that food processor (or blender on) and in less than 3-5 minute you have a seriously delicious dip.
And then suddenly you realize you’ve eaten half of the contain of beet dip… Especially when eaten with Mary’s finest.
Here’s to good snacking, friends!
Serves about 2 cups of dip
A tasty and unique Roasted Beet Dip recipe that is vegan, gluten free, dairy free and refined sugar free made with roasted beets and garlic, walnuts, fresh herbs and a little lemon. Perfect as a dip for crackers or as a spread on sandwiches.
10 minPrep Time
10 minTotal Time
Save RecipeIngredients
- 2 cups roasted beets (from 2-3 small-medium beets)
- 8 cloves roasted garlic, about 1 tablespoon
- 1/2 cup fresh parsley
- 1/2 cup raw walnuts, halves or whole walnuts roughly chopped
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 1 tablespoon lemon juice
- 1 tablespoon honey, agave or maple syrup (optional but recommended; use agave or maple if vegan)
- 2 tablespoons extra virgin olive oil
- 2 tablespoon water
Instructions
- In a large food processor add roasted beets and garlic. (To roast beets and garlic: Peel 2-3 beets with a vegetable peeler, being sure to cut off the root end and the stem end, and roughly chop into bite-sized pieces. Peel 8 medium to large cloves of garlic. Place beets and garlic on a large piece of foil, drizzle with 1 tablespoon of oil, then wrap to form a foil packet of beets. Roast at 400F for about 45 minutes until both the beets and the garlic cloves are tender. Let beets and garlic cool before blending into a dip. These roasted vegetables can also be kept in the fridge for 3 days or so until you are ready to make the roasted beet dip.)
- Add the fresh parsley, walnuts, salt, pepper, lemon juice and liquid sweetener, oil and water to the food processor.
- Turn the food processor on being sure to scrape down the sides of the food processor when necessary. Blend until very smooth.
- Serve beet dip chilled or at room temperature with veggies, crackers, or as a spread on sandwiches.
Notes
Prep time listed does not include roasting time. Nutritional information below includes oil used for roasted.
I’m Rebecca - Registered Holistic Nutritionist, recipe developer, food photographer, writer, taste-tester and the friendly face behind Always Nourished.
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