Vegan Roasted Beet Dip is a beautiful purple dip made with only good things, like roasted garlic, walnuts and fresh herbs. This easy recipe is gluten-free and perfectly paired with veggies or crackers.
How can you go wrong with a purpley-pink bowl of pure goodness?
I’m super excited to be sharing this super easy, super delicious, real food recipe with you! It’s all the things I love a dip to be – creamy, packed with flavour and actually good for you!
MAKING REAL FOOD EASY AND DELICIOUS WITH VEGAN BEET DIP…
A simple, gluten-free, dairy-free, refined sugar-free and beautifully purple veggie dip made with only good things and is best served with more veggies and crackers and please, please, please try it smeared all over sandwiches as well!
Roasted Beet Dip
- Total Time: 10 minutes
- Yield: about 2 cups of dip 1x
Description
Vegan Roasted Beet Dip is a beautiful purple dip made with only good things, like roasted garlic, walnuts, lemon and fresh herbs, that is best served with veggies and crackers.
Ingredients
- 2 cups roasted beets (2–3 small-medium beets)
- 8 cloves roasted garlic
- 1/2 cup fresh parsley
- 1/2 cup fresh basil
- 1/2 cup raw walnuts, whole or chopped
- 1/4 teaspoon salt
- Freshly ground pepper, to your liking
- 1 tablespoon lemon juice
- 1 tablespoon honey, agave or maple syrup (optional but recommended)
- 4 tablespoons extra virgin olive oil
- 1 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 chop into bite-sized pieces. Peel 8 medium to large cloves of garlic. Place beets and garlic on a large piece of foil 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 the veggies cool before blending into a dip. The veggies 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, basil, walnuts, salt, pepper, lemon juice and honey to the food processor.
- Turn the food processor on and stream in the oil and water 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
If dip is too thick or chunky in consistency, add 1 tablespoon of water a time until desired consistency is reached.
- Prep Time: 10 minutes
HOW TO MAKE THIS ROASTED BEET DIP RECIPE…
Roasted vegetables have always and will always be my favourite and the roasted beets and the roasted garlic in this beet dip is no exception!
PRO TIP: Roasting the beets and the garlic for just short of an hour so they get all tender and super, super sweet is, quite possibly, the best. And because of that extra effort to turn the oven on, make a foil packet that isn’t going to leak, add your peeled and chopped veggies along with a generous splash of olive oil 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! That sweet and creamy garlic! I can’t even.
The roasted beets along with all of their juices are then blended together with roasted garlic and other good things like walnuts, fresh herbs, lots of lemon juice, a touch of sweetness and a little bit of olive oil to make everyone get along.
Turn that food processor (or blender on) and in less than 3-5 minutes you have a seriously delicious dip (the longer this dip spends in the food processor the creamier and more delicious it is!).
MORE ABOUT THIS BEETROOT DIP…
Oh, the beauty beet. The deep purple (or golden or beautifully striped) vegetable found on farmer’s market tables and taking over grocery stores June-ish 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 tastes good in its straight-from-the-garden form but is inexplicably more delicious when roasted with a little oil and salt and pepper.
And what I think is my most favourite thing about this vegan beet dip (aside from beets being nature’s delicious candy) is that it’s sneaky. Even as a nutritionist and an absolute foodie, I have to admit that the best way to eat more vegetables is to not even know that you are eating them. And this beet dip is exactly that.
I mean, it is no secret that I am a lover of all things veggies. When I was working 1:1 with clients to help them improve their wellness and nutrition at the clinic (and also something that I talk at length about in so many different places throughout this little corner of the internet) my number one piece of advice for anyone looking to eat better was to start incorporating more vegetables into their day.
Easier said than done, of course. But I am also so incredibly serious (and maybe a little too passionate about this!). Eating a healthy dose of vegetables throughout the day does so much for your body – we’re talking vitamins, minerals, fibre, phytonutrients even essential fatty acids and protein to ensure that your body can work properly. These nutrients help you have a healthy immune system, better mental health, improved energy levels and digestion, healthy skin and so much more.
And one of my favourite ways to encourage anyone looking to eat better and start incorporating more vegetables into their day is to be a little bit sneaky because (again) the best way to eat more vegetables is to not even know you are eating them. Try adding them to your smoothie or even chopping them really fine and adding them to your sauces, stews or soups or, today’s recommended way of sneaking them in, blending them into a delicious dip like this one!
This Roasted Beet Dip was originally published in January 2016. The recipe and photos were updated in October 2018. Thank you for supporting Always Nourished and making recipes like this one possible!
Rebecca Dwyre is the holistic nutritionist, recipe creator and photographer behind Always Nourished. Being diagnosed with PCOS in 2018 was unexpected and devastating for her. Since then she’s been on her own PCOS Freedom journey and has learned so much about managing Polycystic Ovary Syndrome with food and lifestyle that she’s made it her mission to share what she has learned so that other women with PCOS don’t have to struggle like she did. 
Delicious! I used a 500gm pkg of Jesse Tree cooked beets (~ 3 1/2 cups) and increased everything else a smidge. Roasted is probably even better, but this was quick and really tasty.
★★★★★
This is excellent!
★★★★★
Awesome!
Thank you for easy delicious recipe. I just made this. I didn’t roast but will in future. I used Instant Pot for beets and garlic. I don’t use oil for cooking/recipes but I do use tahini so I subbed a couple tablespoons tahini for the oil. Also, I didn’t have fresh basil so used dried.It is delicious!! I can’t wait to share this with friends. I will be freezing a bit of this to see how it will freeze/thaw. I’m pretty sure it will be fine as I freeze my hummus and other “spreads”. I trade foods with neighbors and often have friends drop by for evening drinks. This will be great to have on hand.
★★★★★
Hi. Did the freezing work successfully? I am making this today and want to make a bit more to freeze it for another time.
Does the dip work without the walnuts? I have an allergy to nuts
Why did you change this recipe? Where can i find the old one with honey and walnuts?
Sorry about the mix-up! It should be back to normal now. 🙂