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+ 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


  • 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)


  • 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.


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
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