Horseradish Beet Dip


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!



  • 2 large beets, boiled, skin removed, and cut in chunks
  • 24 tablespoons horseradish
  • 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.
  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 chunky and NOT smooth.
  7. Add the horseradish, sea salt, ground pepper, yogurt and process for 10 seconds until combined.


  • Per serving: Calories 11; Fat 0.1g; Protein 0.4g; Carb 2.5g (net carb 2.0g); Fiber 0.5g; Sodium 86mg


  • Serving Size: 15