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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:

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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 Beet Dip

  • Author: Lindsay Grimes Freedman
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 70
  • Yield: serves 8 1x
  • Category: appetizer
  • Method: food processor
  • Cuisine: dip
  • Diet: Vegetarian
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Description

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

Scale

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

  • 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

Keywords: beetroot dip, horseradish beetroot dip

Hope you guys love this easy recipe as much as I do!! Enjoy! xo