Beets seem to always be in season, from June, straight through to November. They are exceptional in the nutrition world for their high content of a phytonutrient called betalain. Betalains function both as antioxidants and anti-inflammatory molecules. Rhubarb, chard, amaranth, prickly pear cactus, and Nopal cactus are examples of foods that also contain betalains.
Making a Beetroot Hummus Recipe
To make a Beetroot Hummus recipe, swap out the cream cheese for 2 tablespoons of tahini paste and add one can of drained chickpeas. Blend until smooth. Option to add 1 teaspoon of ground cumin.
Making a Beetroot Pate
Pate has a slightly more solid consistency. Try adding a ¼ cup of coconut oil to the dip before blending, then allowing it to cool in the fridge before serving.
Making a Beetroot Tahini Dip
Replacing the cream cheese with tahini makes a delicious vegan alternative, and also makes a great chickpea-free hummus for those looking for a non-legume alternative.
Making a Beetroot Dip with Yogurt
I have been inspired by Yotam Ottolenghi to use Greek yogurt in my beet dip in place of cream cheese. Blend this Middle Eastern-inspired dip well with a few cloves of garlic and 1 tablespoon of za’atar seasoning.
Making a Beetroot Walnut Dip
I love the combination of beets and walnuts, like in this Beet Apple and Kale Salad with Walnuts and Dill. Simply add a ½ cup of roasted walnuts to this dip for a deeper and more complex flavour. I love blending in a ¼ cup of fresh dill as well.
Making a Beetroot Horseradish Dip
To make a beetroot and horseradish dip simply blend in 2 tablespoons of horseradish. Option to also add in 2 cloves of garlic for an extra little bite.
Making a Vegan Beetroot Dip
This beetroot dip can easily be made vegan by using a vegan-based cream cheese. Even better, soak a ½ cup of cashews for at least 6 hours, drain the water and blend with remaining ingredients in place of cream cheese.
How To Steam Beetroot
Steaming vegetables is the best way to retain the maximum amount of nutrients, but boiling your beets could also work for this simple beet dip recipe. To steam beetroot, first, peel the beets and cut them into 1-inch cubes. Place in a steamer and steam for 25-30 minutes or until the beets can be pierced easily with a fork.
How To Bake Beetroot
Peel and cut beets into 1-inch cubes. Toss with oil and salt and bake in at 400 degrees Fahrenheit for 35 to 40 minutes, flipping once with a spatula. The beets are done when they can easily be pierced with a fork.
Using A Vitamix
Using a Vitamix ensures the beets blend down to create a nice and creamy consistency. If you do not have a Vitamix, a food processor will do. Just be sure to periodically scrape down the sides to ensure the beetroot dip is well mixed and no lumps remain.
What To Do With Leftover Beet Juice
Don’t throw away the water after the beets have finished steaming (or boiling). Try:
- Using it as a base for risotto
- Cooking pasta in it for a beautiful pink pasta salad
- Using it to dye eggs next Easter
- Cooking your quinoa in it
- Making a beet soup – Borscht!
- Use the water to make your next batch of popsicles (try it in these Elderflower Cordial Popsicles)
Alternatives to Cream Cheese
This recipe uses spreadable cream cheese. If using the brick variety be prepared to add slightly more liquid in the form of oil or water. Vegan cream cheese or blended cashews can be used for a dairy-free version.
Making It Seasonal
Although beets are always in season, lemon is not. Use apple cider vinegar in place of lemon if you are considering your food miles. Apple cider vinegar has the added benefit of live active cultures and has a role in gut health (see 5 Tips On How To Improve Gut Health Naturally)
Steaming vs Boiling Beets
Steaming retains the maximum amount of nutrition. When beets are boiled, many water-soluble nutrients are lost in the water. If you choose to boil your beets, the cooking time is similar to steaming.
Serving This Beetroot Dip with Cream Cheese
The dip is best served cooled. Pair it with these delicious Gluten-Free Seed Crackers.
More Beetroot Recipes
- Beet Apple and Kale Salad with Walnuts and Dill
- Beet and Goat Cheese Salad with Green Beans
- Baked Tofu Kale Quinoa Salad with Glory Bowl Dressing
Simple Beetroot Dip with Cream Cheese | Five-Ingredients
- 4 medium beets peeled, chopped into 1" cubes
- 5 tbsp spreadable cream cheese organic
- 1 large lemon juiced (3-4 tbsp)
- 2 tbsp balsamic vinegar
- 1/4 tsp sea salt
- 1/4 tsp black pepper (optional)
- Gluten-Free Seed Crackers (optional)
- Place the skinned and cubed beets in a steamer and allow them to steam for 25-30 minutes, or until the beets can be pierced easily with a fork. Remove from the heat and let the beets cool slightly.
- Place the cooled beets and remaining ingredients into a food processor or Vitamix and puree until smooth. Scrape down the sides as needed to ensure the entire mixture is well blended. Taste and season to taste.
- Chill the dip further before serving. Try serving it with some homemade Gluten-Free Seed Crackers to your favourite people.
This looks soooooooo yummy! As a beet lover, I cannot wait to try this recipe. Would you be interested in guest writing for me or letting me feature this recipe on Just Beet It? I love everything beets, and your pics are absolutely stunning. Cheers!
Hi Aarika! I would be honored if u featured this recipe! It’s one of my favs. And I would also love to guest write for u… My brain is already ticking with ideas. Yay for fellow foodies!
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How long will this keep for on the fridge? Could you freeze it?
Hi Shannon! This will keep for up to 5 days in the fridge. I tend not to freeze dairy products, but I’ve actually never tried freezing this dip!
Delicious, can just eat with a spoon! My 4 medium beets were 700g, and cream cheese was 75g.
Perfect! Thank you for that! Having the weights is definitely handy. Yes this is one of my favourite recipes :)