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Simple Beetroot Dip 3 Ways

June 14, 2016 By Hana 18 Comments

Simple Beetroot Dip 3 Ways

I’m a huge fan of beetroot and typically would eat one a day. This beautifully rich coloured root vegetable is full of goodness and I have fond memories of my grandmother often eating raw grated beetroot with some cream. So simple yet very tasty.

I love beetroot many ways, but eating it raw is the one I love the most. This is how I would normally eat it, grate it, add a tone of garlic and a few different ingredients depending on what I have in my pantry. Any of these dips are so quick to whip up and perfect for a quick snack or addition to your lunch or dinner.

Simple Beetroot Dip 3 Ways

So here you have it 3 simple and quick ways to eat beetroot. I make the tahini version the most often because I always have some in the fridge, but all of them are great I promise. I tend to just finely grate the beetroot by hand, but feel free to use a food processor.

You can get really creative with these recipes, add different ingredients and find the one that you love the most. The crackers you see in the pics are my new recipe that’s coming up in the next post:) In the meantime check out my Parsnip and Thyme Grain Free Crackers or Buckwheat and Rosemary Crackers recipes, both equally amazing. Enjoy!

Simple Beetroot Dip 3 Ways

Simple Beetroot Dip 3 Ways
 
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Author: Hana, Nirvana Cakery
Ingredients
  • Beetroot and Tahini:
  • 1 medium beetroot, peeled, washed and finely grated
  • 1 garlic clove, finely grated or crushed
  • 1tbsp tahini
  • 1tbsp olive oil
  • squeeze of lemon
  • sea salt & pepper

  • Beetroot and Yoghurt:
  • 1 medium beetroot, peeled, washed and finely grated
  • 1 garlic clove, finely grated or crushed
  • 3 tbsp coconut yoghurt
  • squeeze of lemon juice
  • sea salt & pepper
  • 1tbsp fresh dill, chopped (optional)

  • Beetroot and Sunflower Seeds:
  • 1 medium beetroot, peeled, washed and finely grated
  • 1 garlic clove, finely grated or crushed
  • 40g sunflower seeds, coarsely ground or chopped (1/3 cup)
  • 1tbsp olive oil
  • squeeze of lemon juice
  • sea salt & pepper
  • 3tbsp fresh coriander (cilantro), chopped
Instructions
  1. Peel and finely grate beetroot.
  2. Peel and finely grate or crush garlic.
  3. In a small bowl mix all of the ingredients according to the recipe you are making..
  4. Garnish with fresh herbs of your choice.
  5. Serve and enjoy!
3.5.3208

Simple Beetroot Dip 3 WaysSimple Beetroot Dip 3 Ways

 

Filed Under: All, Dairy free, Gluten free, Grain free, Lunch and Dinner, Vegan

« Carob, Walnut and Teff Muffins with Carob Tahini Frosting (gluten-free & vegan)
Cheezy Vegan Crackers (gluten-free) »

Comments

  1. Teresa says

    April 8, 2015 at 10:28 pm

    How gorgeous and colourful!! This post really brightened up my morning. I was keen to make this today after seeing these beautiful pics on your blog and remembering just how delicious it was when you first introduced me to the delights of this dip… but I can’t do everything and today was banana bread day. So, tomorrow I’ll give it a whirl… Thanks again for the lovely wholefood inspiration! X

    Reply
  2. Hana says

    April 9, 2015 at 9:00 pm

    Dear Teresa, thank you for such a lovely comment. It made my day and I am so pleased that you find my post and pictures inspiring! xx

    Reply
  3. Rebecca @ Strength and Sunshine says

    June 14, 2016 at 2:42 pm

    Haha, yes! I eat beets every day!!! And beets with tahini are just the best combo!

    Reply
    • Hana says

      June 14, 2016 at 2:59 pm

      Totally, so good together!!! x

      Reply
  4. Aimee says

    June 15, 2016 at 6:22 pm

    Such a gorgeous colour! The tahini one is calling my name…

    Reply
    • Hana says

      June 15, 2016 at 8:35 pm

      Thank you Aimee, I find it really tricky to take photos of beetroot, I tried my best! The tahini one is my favourite:)

      Reply
  5. Teresa says

    June 16, 2016 at 7:25 pm

    Hi Hana, I made your beetroot and tahini dip earlier: so yummy! I had a tiring day of treatment and this dish really cheered me up. I made your buckwheat and rosemary crackers too which also made me very happy :-) I used a really nice sprouted whole buckwheat flour and they were delicious. Thank you my dear friend! Txxx

    Reply
    • Hana says

      June 16, 2016 at 9:15 pm

      Hi Tee, I’m so happy you’ve enjoyed the dip and the crackers, I knew you would!!! Thank you for your lovely comment:) Sending much Love!!! Hxxx

      Reply
  6. Sasha | Eat Love Eat says

    June 19, 2016 at 7:48 pm

    A beetroot a day! You must have super healthy blood! I love beetroot too but can’t always think of ways to use it – these dips are a beautiful and simple way to incorporate more goodness into my day :) x

    Reply
    • Hana says

      June 19, 2016 at 9:34 pm

      I hope so, it’s intentional! They really are quick and simple enough to add to your meals:) xx

      Reply
  7. Annick Mizel says

    December 12, 2016 at 6:32 pm

    Made the one with Yoghurt, added a teaspoon of horseradish to it absolutely fantastic.

    Reply
    • Hana says

      December 12, 2016 at 8:56 pm

      Oh wow, I love the idea of adding horseradish, must be amazing! Getting myself some soon:)

      Reply
  8. Pongodhall says

    May 3, 2018 at 9:51 am

    Lovely dips and beetroot is so… heartwarming, satisfying, I am goi g towards oat crackers though as I feel,the snowy winter of the highlands are in my mind with this,

    Reply
    • Hana says

      May 6, 2018 at 8:07 pm

      I love how you’re getting all poetic, I absolutely adore beetroot, you’re talking my language :)

      Reply
  9. Sam says

    September 25, 2018 at 7:11 am

    This dip was so yummy! I made the tahini beet one and mixed it all in the blender – delicious! It’s especially nice with quinoa and roasted chickpeas :) Thanks so much!!

    Reply
    • Hana says

      October 5, 2018 at 9:55 pm

      Thank you so much Sam for coming back and leaving me such a wonderful comment! So happy you loved it :)

      Reply
  10. Tamara Donn says

    July 19, 2020 at 5:18 pm

    Totally delicious!

    Reply
    • Hana says

      July 25, 2020 at 2:32 pm

      Thank you :)

      Reply

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Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

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🌱 Author of plant-based food blog Nirvana Cakery
🌱 Bringing plant magick back into your kitchen
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Hana | Nirvana Cakery
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