Healthy, delicious and nutritious Beetroot Dip With Feta and Yoghurt will become one of your favourite things to dip crusty bread in! The deep early flavour of beets pairs very well with creamy Greek yoghurt and nutty dukkah, not forgetting the salty and tangy feta cheese! Make a big batch of this delicious dip to serve at your next party – it will impress with its vibrant color and be the first thing to disappear off the table!
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Why Is Beetroot Yoghurt Dip Good For You?
Whilst research on the health benefits of beetroot is ongoing, there are many advantages to your physical well-being that beetroot is linked to. This beautiful root vegetable boasts high folate (B9) content which does a brilliant job in increasing your blood’s levels of haemoglobin. Beets are also a great source of Vitamin C and iron.
And these are not the only reasons to love this beetroot dip recipe. It has it all:
- Creamy texture
- Vibrant colour
- Takes only minutes of your time
- And we think it’s even a better dip than traditional hummus (here, we said it!)
How To Prepare Beetroot If You Have Fresh Beetroot?
If you have raw beets and would like to cook them for this recipe yourself, you have a couple of options. Make sure to trim the root and greens off of the beetroot (but not too much, or the colour will bleed out), then wash the beets gently, not tearing the skin. When your fresh beets are prepped like this, you can
- Boil them. Place them in a pan of water, bring it to a boil and then reduce the heat. Simmer your beets until tender: around 30-40 minutes depending on their size.
- Steam them in a vegetable steamer, or covered, over a pan of simmering water. It will take a little longer than boiling.
- Roast. Wrap individual beets in aluminium foil and roast them on a baking sheet at 200°C for 45-60 minutes, depending on their size, until tender.
Once your beetroot is cooked, let them cool down to room temperature or until you can handle them without burning your hands. Peel them (the skin should peel off really easily if the beetroot is well-cooked) and use them in recipes.
Ingredients And Substitutes
You will need 8 simple ingredients for this Egyptian Beetroot dip. You may use grocery store-bought dukkah, or make it yourself using hazelnuts and a variety of spices you may already have in your cupboards.
- cooked beetroot: you can find vacuum-packed cooked beetroot in most larger supermarkets. Alternatively, cook them yourself using one of the methods described in the section above.
- garlic clove: adds heaps of flavour to this dip, but as much as you love garlic, don’t use much more than the recipe states. Raw garlic will easily overpower other more delicate flavours in this recipe.
- Greek yogurt: or plain natural yoghurt, but make sure it’s thick and creamy. Yoghurt can also be replaced with sour cream or even cream cheese in this recipe.
- extra virgin olive oil: or cold-pressed rapeseed or avocado oil.
- clear honey: can be substituted with maple syrup or agave nectar.
- feta: can be replaced with soft goat cheese. It works beautifully too!
- dukkah: is a highly recommended topping for this beet dip – it makes a big difference in the overall flavour of the tip as well as adds texture. But if you don’t have any (or don’t have the ingredients to make it) sprinkle some za’atar on top instead. Alternatively, finely chop blanched hazelnuts, lightly toast them in a dry pan and scatter them on top for some added texture or simply top with toasted sesame seeds.
- parsley or fresh thyme: for garnish. Alternatively, use some snipped chives or a thinly sliced spring onion.
The only tool you will need to make this delicious beetroot yoghurt dip is a food processor. We use and love our Kenwood Food Processor.
Place the cooked beetroot (you may cut them into smaller pieces first), garlic and yoghurt into a food processor. Blitz it into a paste, then add 1 tablespoon of olive oil, and honey and season with salt and black pepper. Pulse to combine and taste. Adjust the seasoning, keeping in mind that you will be adding salty feta on top. If your dip tastes a little sweet, you can add a tablespoon of fresh lemon juice to balance the flavours.
Spoon the mixture into a small shallow serving bowl. Crumble feta cheese on top, sprinkle with dukkah and drizzle the top with the remaining tablespoon of olive oil.
How To Store This Beet Dip?
Store the beetroot dip without the toppings in the fridge in an airtight container for up to 2 days. Stir it well before serving and topping with feta and dukkah.
Alternatively, you can freeze it (again, without toppings) in a ziplock bag or airtight containers. Thaw the dip thoroughly and stir well before serving. It will keep well in the freezer for up to 2 months.
What To Serve With Beetroot and Feta Dip?
There is nothing better than freshly made (still slightly warm) crusty sourdough or pita bread served with this beet dip. Alternatively, warm some bread rolls in the oven, or serve flatbreads, tortilla chips, pita chips and crackers with this dip.
The dip can also be used as a spread in your sandwiches. It goes particularly well in honey-roast ham or brie sandwich fillings.
Other Delicious Beetroot Recipes
If you love beets as much as we do, you are in the right place. We have healthy recipes for days!
- Beetroot Falafel
- Chinese-Spiced Beetroot & Sweet Potato Salad
- Beetroot and Feta Pasta
- Beetroot Puff Pastry Tart
- Beetroot, Date and Feta Salad
Other Dip Recipes
Beetroot Dip With Feta and Yoghurt
- 340 g cooked beetroot peeled and roughly chopped
- 1 garlic clove minced
- 140 g Greek yoghurt
- 2 tablespoon extra virgin olive oil
- 1 teaspoon clear honey
- 40 g feta cheese
- 1 tablespoon dukkah
- parsley or fresh thyme for garnish
- Place the cooked beetroot, garlic and yoghurt into a food processor.
- Blitz it into a paste, then add 1 tablespoon of olive oil, honey and season with salt and pepper. Pulse to combine.
- Spoon the mixture into a small shallow bowl. Crumble feta cheese on top, sprinkle with dukkah and drizzle the top with the remaining tablespoon of olive oil.
- Garnish the dip with parsley or fresh thyme and serve with crusty sourdough or some flatbreads.