Horseradish Beet Dip

January 13, 2016 (last updated March 18, 2020) // 4 Comments »

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You’ll love this delicious Horseradish Beet Dip!! It’s so pretty, flavorful, and only a few, wholesome ingredients. It’s gluten free, paleo-friendly, and vegetarian!

Jaryd’s had a hole in the bottom of his running shoes. He finally got a new pair, but there was a good two week window where he couldn’t decide what new shoes he wanted and then had to wait for them to come in. During those two weeks, he walked on his tippy toes with his one foot to avoid walking on his shoe hole.

His gait resembled that of a drunk t-rex. I just pretended like it wasn’t happening.

Luckily, he now has new shoes and has begun to walk in a non-tippy toe, upright position. Thank. Goodness.

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 and then when you find a paper towel, you end up having to scrub and scrub, then add soap and scrub some more because the split second it was on the counter it stained.

I wonder, if beets didn’t have this staining issue, would they still be as fun? Maybe I’m only attracted to them because they’re the bad boy, you know? Because they hang out in the parking lot in their leather jackets, leaning against their muscle cars, like “whatever, I got detention, I stained that counter, you still wanna put me in a food processor and make a dip outta me.”

This is a really simple dip. I’ve served it (or something similar) before at a party with some veggies and crackers, but I really love this dip as more of a spread. 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.

Plus, that color!!

So let’s make some Horseradish Beet Dip!!

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.

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.

So how did I eat it? Drum roll please….

TOAST: beet spread with some avocado, hemp hearts, and herbs.

Or for lunch: on a salad with sprouts, radishes, cucumbers, and halloumi.