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Roasted Beet Dip

Author: Shinee
Infused with aromatic herbs and spices and roasted garlic, this roasted beet dip is flavorful, colorful and oh-so addictive!
Print Recipe


  • 2-3 medium beets about 12oz
  • 1 head of garlic
  • ½ cup 50gr walnuts
  • ½ cup cilantro
  • 2 tablespoons dill paste*
  • 2 tablespoons olive oil
  • 2 teaspoon lemon juice
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon chili powder
  • ½ teaspoon salt
  • Baguette and/or tortilla chips for serving


  • Preheat the oven to 425°F (220°C).
  • Wrap each beet individually in foil.
  • Cut the top of the garlic head to expose the cloves. Drizzle about 1 teaspoon of olive oil and wrap in foil.
  • Roast** the beets and the garlic for about 45 minutes, or until the beets are fork-tender.
  • Once the beets are cooled, trim the top and peel the skin. Cut each beet into a few slices.
  • In the food processor, place all the ingredients and squeeze the roasted garlic (discard the skin). Blend until smooth. Adjust the salt to taste.
  • Serve with sliced baguette, and/or tortilla chips.


*Dill paste is basically a fresh dill in a tube. You can substitute with fresh dill.
**Beets and garlic can be roasted a day in advance.
Store in the airtight container in the fridge for up to 3 days.