Horseradish beetroot dip is going to be your new favorite snack! Beets are one of those tricky foods that I love to eat but are messssayyy.
There’s always that moment when beet juice gets on something and you scramble to get it cleaned up asap before it gets stained pink forever.
This is a really simple dip. I’ve served this at a New Year’s Eve party with some veggies and crackers and hit was such a hit.
It’s kind of like a hummus. You can throw it on top of a salad, put it in a wrap with tons of veggies, eat it with a spoon, you know, the possibilities are endless.
Ingredients for beetroot dip:
- beets
- horseradish
- salt
- pepper
- 4% whole milk yogurt
How to cook beetroot:
First things first: I had some insanely ginormous beets and so my measurements may not be the same as your measurements. I’ll give you a range, and you can adjust, depending on the size of your beets!
Rinse beets and place in a pot of cold water. Bring water to a boil, then turn down to medium heat. Boil beets for 45-60 minutes, or until you can easily spear it with a skewer. You may have to top off the water throughout the boiling process.
When your beets are done, drain the water and cool in a strainer. Put beets under colder water and peel the skin off the beets with your thumb. Apply enough pressure with your thumb so that the skin kind of slips off. I found this easiest when I kept the cold water running over the beets.
How to make beetroot dip:
Coarsely chop the beets. Then, Place them in the food processor and let it run for about 30 seconds. Scrape down the sides and process for another 30 seconds to a minute until chunky and not smooth.
Add the horseradish, sea salt, ground white pepper, 4% yogurt and process for 10-30 seconds until combined.
More dip recipes:
- Healthier Hot Crab Dip
- Instant Pot Buffalo Chicken Dip
- Easy Whipped Feta Dip
- Cotija + Corn Guacamole
- Sesame Tahini Hummus
- Garlic + Artichoke Dip
- Spicy Chipotle Hummus
Recipe
Horseradish Beet Dip
Horseradish Beetroot Dip is vibrant, flavorful, and made with wholesome ingredients. It’s the perfect appetizer or nutritious snack.
Ingredients
- 2 large beets (or 4 smaller beets)
- 2 – 4 tablespoons horseradish (depending how much zing you want)
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/2 cup 4% whole milk yogurt
Instructions
- Rinse beets and place in a pot of cold water.
- Bring water to a boil, then turn down to medium heat.
- Boil beets for 45-60 minutes, or until you can easily spear it with a skewer. You may have to top off the water throughout the boiling process.
- When your beets are done, drain the water and cool them in a strainer. Put beets under cold water and peel the skin off with your thumb. Apply enough pressure with your thumb so that the skin kind of slips off. I found this easiest when I kept the cold water running over the beet as I did this.
- Coarsely chop the beets.
- Place them in the food processor and let it run for about 30 seconds. Scrape down the sides and process for another 30 seconds to a minute until the beets are still chunky but broken down.
- Add the horseradish, salt, ground pepper, yogurt and process for 10 seconds until combined.
- Transfer to a dish and enjoy!
Nutrition Info:
- Serving Size: 2 tablespoons
- Calories: 37
- Sugar: 5.1g
- Sodium: 176mg
- Fat: 0.7g
- Saturated Fat: 0.4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6.4g
- Fiber: 1.1g
- Protein: 1.9g
- Cholesterol: 2mg
Hope you guys love this easy recipe as much as I do!! Enjoy! xo
This
Is
BRILLIANT!!!!
This sounds delicious! I also love the analogy of beets being the bad boys hanging out in their leather jackets.
I grew up with a rendition of this, what my mom called Hren, which I believe was the Ukrainian name, and it was classically served with ham at Easter.
Her preparation of it was very simple, and I don’t recall if she used vinegar, salt, and sugar, but of course the horseradish and beets were always there.
I like your addition of yogurt, and I haven’t tried to make it your way yet, but my experience tells me it will be a good twist as it will have a positive effect on the flavor, texture, and look.
Hi Mark! Ah that sounds delicious! It’s such a great flavor combo and such a pretty color too 🙂 Hope you love it!!
Wow this recipe was absolutely wonderful. Husband asked me to keep this in the repertoire.
Love the kick from the horseradish.
We spread it on sourdough toast. Yum
Yay! I’m so happy you loved it! The horseradish adds such a nice kick 🙂
i really can’t decide how i feel about this. Had a leftover beet to use and stumbled on this recipe. I tasted it and it was just weird. put it in the fridge and will try again cold. love horseradish and beets so I”m sure i will love this!