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Home Recipes Sauces & Dips
4.5 from 2 reviews

Horseradish Beetroot Dip

70
GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free
by: Lindsay Grimes
January 13, 2016 (Updated: August 26, 2021)
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This is an overhead image of a speckled white bowl on a white counter. Inside the bowl is a pink beet dip topped with oil and fresh thyme leaves. Crackers are off to the side, next to the bowl on the white counter.
Horseradish Beetroot Dip is vibrant, flavorful, and made with wholesome ingredients. It’s the perfect appetizer or nutritious snack.

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.

This is a side view of a speckled white bowl on a white counter. Inside the bowl is a pink beet dip topped with oil and fresh thyme leaves. Crackers are off to the side, next to the bowl on the white counter.

Ingredients for beetroot dip:

  • beets
  • horseradish
  • salt
  • pepper
  • 4% whole milk yogurt
This is an overhead image of a speckled white bowl on a white counter. Inside the bowl is a pink beet dip topped with oil and fresh thyme leaves. Crackers are off to the side, next to the bowl on the white counter. One cracker is dipping into the dip and leaning against the side of the bowl.

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.

Fingers are holding a cracker with pink beet dip. The dip has a thyme leaf on it. More pink dip and crackers are blurred in the background.

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

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is an overhead image of a speckled white bowl on a white counter. Inside the bowl is a pink beet dip topped with oil and fresh thyme leaves. Crackers are off to the side, next to the bowl on the white counter. Recipe
GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free

Horseradish Beet Dip

Horseradish Beetroot Dip is vibrant, flavorful, and made with wholesome ingredients. It’s the perfect appetizer or nutritious snack.

Recipe by:Lindsay Grimes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews
Prep: 10Cook: 60Total: 70
Print recipe Rate recipe Pin Save recipe
Servings: serves 8

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

  1. Rinse beets and place in a pot of cold water.
  2. Bring water to a boil, then turn down to medium heat.
  3. 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.
  4. 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.
  5. Coarsely chop the beets.
  6. 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.
  7. Add the horseradish, salt, ground pepper, yogurt and process for 10 seconds until combined.
  8. 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
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  1. AvatarCarla says

    Posted on 1/13/16 at 6:56 am

    This
    Is
    BRILLIANT!!!!

    Reply
  2. AvatarBeth | Daily Dog Tag says

    Posted on 1/13/16 at 12:55 pm

    This sounds delicious! I also love the analogy of beets being the bad boys hanging out in their leather jackets.

    Reply
  3. AvatarMark says

    Posted on 4/29/18 at 8:33 pm

    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.

    Reply
    • Lindsay says

      Posted on 5/2/18 at 1:58 pm

      Hi Mark! Ah that sounds delicious! It’s such a great flavor combo and such a pretty color too 🙂 Hope you love it!!

      Reply
  4. AvatarVeronica says

    Posted on 8/3/21 at 12:35 pm

    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

    Reply
    • Lindsay Grimes Freedman says

      Posted on 8/17/21 at 8:45 pm

      Yay! I’m so happy you loved it! The horseradish adds such a nice kick 🙂

      Reply
  5. AvatarTARA says

    Posted on 10/5/24 at 3:13 pm

    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!

    Reply

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Lindsay

Nice to Meet You!

I’m Lindsay - cookbook author, blogger and chocolate lover! If gluten-free desserts are your jam, you’re in the right place! I live in south Jersey with my family and new puppy Roxie! Some of my favorite things are oat milk lattes, sunny days and warm, gooey chocolate chip cookies.

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This is an overhead image of a speckled white bowl on a white counter. Inside the bowl is a pink beet dip topped with oil and fresh thyme leaves. Crackers are off to the side, next to the bowl on the white counter. Text overlay reads "horseradish beet dip".
This is a side view of a speckled white bowl on a white counter. Inside the bowl is a pink beet dip topped with oil and fresh thyme leaves. Crackers are off to the side, next to the bowl on the white counter. Text overlay reads "horseradish beet dip".