Go Back Email Link
+ servings

Roasted Beet Dip

Nick @ walktoeat
Simple roasted beet dip that tastes as good as it looks. Use this vegan beet dip as a sandwich spread or dipping sauce for raw veggies!
5 from 2 votes
Prep Time 10 mins
Total Time 10 mins
Course Appetizer
Cuisine Mediterranean
Servings 4
Calories 145 kcal

Ingredients
  

  • 8 oz. roasted red beets (about 1 large)
  • 2 Tbsp. roasted sunflower seeds
  • 2 Tbsp. tahini
  • 2 Tbsp. apple cider or red wine vinegar
  • 2 Tbsp. olive oil
  • 1 tsp. kosher salt
  • 2 Tbsp water (add more to make a thinner dip)
  • Poppy seeds (optional)

Instructions
 

  • Put beets, sunflower seeds, tahini, vinegar, olive oil, salt, and water in a blender or food processor. Puree until smooth. Scrape down the sides of the blender and blend again.
  • Use immediately or transfer to a resealable container. If using, top with poppy seeds. Store covered in the refrigerator up to 3 days.

Nutrition

Calories: 145kcalFat: 12.1g
Keyword vegan beet dip, roasted beets, beet recipes, easy roasted beet dip, roasted beet recipe, beet dip, sandwich spread, dipping sauce for raw vegetables
Tried this recipe?Let us know how it was!