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.

Prep: 10Cook: 60Total: 70
Servings: serves 8


  • 2 large beets (or 4 smaller beets)
  • 24 tablespoons horseradish (depending how much zing you want)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1/2 cup 4% whole milk yogurt


  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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