Bold, velvety, and vibrantly pink, this Mediterranean Beet Dip combines roasted beets, zesty lemon, creamy Greek yogurt (or labneh), and a blend of za’atar and cumin for the perfect balance of earthiness, tang, and subtle sweetness. For a vegan version, simply swap in plant-based yogurt. It’s easy to make, stunning to serve, and packed with flavor!

Mediterranean Beet Dip topped with labneh, parsley and za'atar in a light blue plate.

Why you should try this recipe

  • A fusion of rich flavors – Inspired by Yotam Ottolenghi’s Puréed Beets with Za’atar from his book Jerusalem and a tangy, lemony beet dip I enjoyed at a restaurant while traveling in Greece, this recipe brings together warm spices, earthy beets, and bright citrus. The result? A perfectly balanced mix of caramelized sweetness, cumin’s warmth, and the tanginess of Greek yogurt (or labneh) and lemon.
  • Super simple way to roast beets – no special skills required, no wrapping whole beets in aluminum foil or burning your hands while peeling hot beets! Just cut the beets into cubes, roast them in the oven, toss all the ingredients into a food processor, and you’re good to go! Pair it with Muhammara with Pomegranate, Mutabbal (Middle-Eastern Eggplant Dip), or Halloumi Fries for a delicious mezze-style dinner.
  • Vegan-friendly and naturally gluten-free – Swap dairy yogurt for plant-based yogurt to make it fully vegan while keeping its creamy texture and bold flavor. Naturally gluten-free, this dip is a versatile, crowd-pleasing addition to any gathering.

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The ingredients you’ll need

beets, Greek yogurt, lemon, olive oil, cumin, zaatar, garlic, salt and pepper on a chopping board.

(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)

  • Raw beets – They’re the star of the show, so quality matters! Choose ripe, firm, and smooth beets. Farmers’ markets are ideal, but high-quality store-bought beets work just as well. Since we’ll be roasting them, be sure to avoid pre-cooked beets.
  • Lemon – Choose a fragrant, preferably organic lemon, as this recipe uses both the zest and juice. Leftover lemons can (and should!) be used to make Lemon Pasta (Pasta Al Limone), Lemon Ricotta Cake, or Lemon Bundt Cake with Lemon Syrup Glaze!
  • Greek yogurt or labneh – If using Greek yogurt, go for full-fat versions for the most authentic taste. For a plant-based version, choose unsweetened dairy-free yogurt with some tartness to achieve the best flavor balance.

Love vegetable dips? Check out my White Bean Dip With Artichoke Hearts!

How to make Mediterranean Beet Dip?

(Note: please see the recipe card below for the complete written instructions and measurements.)


raw beets with tops and bottoms cut off.

Step 1. Preheat & prepare the beets – Preheat the oven to 390°F (200°C). Rinse the beets thoroughly under cold water, then trim off the stems and roots.

cubes raw beets drizzled with olive oil on a sheet pan.

Step 2. Cube & coat the beets – Cut the beets into 1-inch (2.5 cm) cubes and arrange them on a parchment-lined baking tray. Drizzle with 1 tablespoon of extra-virgin olive oil and toss to coat evenly.


roasted cubed beets on a sheet pan.

Step 3. Roast the beets – Roast the beets for 35-40 minutes, or until tender and slightly caramelized. Let them cool for about 10 minutes.

beet mixture in a food processor.

Step 4. Blend the beet mixture – In a food processor, combine the roasted beets, Greek yogurt, crushed garlic, lemon zest, lemon juice, salt, and pepper. Blend until smooth, about 2 minutes.


beet purée mixed with cumin, olive oil and zaatar in a bowl.

Step 5. Add spices & mix – Transfer the beet mixture to a bowl. Stir in olive oil, ground cumin, and za’atar until well combined, using a rubber spatula.

beet deep on a light blue plate topped with labneh, zaatar, olive oil and parsley.

Step 6. Serve & garnish – Spread the Mediterranean beet dip into a shallow bowl. Top with a dollop of extra Greek yogurt or labneh, a drizzle of olive oil, and a sprinkle of chopped flat-leaf parsley and extra za’atar.


Nim Keys – Useful Mediterranean Beet Dip Tips

  1. No need to peel the beets – No need to peel the beets before roasting, unless the skin is particularly thick. When roasting, the skin softens and won’t be perceptible when mixed.
  2. Roasting beets for maximum flavor Roasting beets in the oven concentrates their flavor and enhances their natural sweetness, creating a more flavorful dip compared to raw, steamed, or pre-cooked beets.
  3. Adding the spices Adding the spices after the roasted beets are blended lets the za’atar’s texture shine through. However, if you’re short on time, you can add the spices with the beets before roasting, it will still be delicious!
  4. Greek yogurt vs. labneh Greek yogurt is strained once to remove its liquid whey, while labneh is strained twice. This means labneh has a much thicker, smoother texture and a richer taste, while Greek yogurt offers a lighter, more refreshing bite. Both are delicious, so choose the one you prefer!

Wine Pairing🍷


CHENIN BLANC

For this Mediterranean Beet Dip, a dry, crisp Chenin Blanc is a great choice. Its smoky notes and bright acidity will bring out the earthy flavors of the beets, cumin, and za’atar, while balancing the lemony tang. Just make sure to ask for a dry version at the wine shop, as Chenin Blanc comes in different sweetness levels.

Wine Appellation Suggestion:

  • Savennières (Loire Valley, France)

roasted beet dip topped with Greek yogurt, zaatar, olive oil and parsley in a ligth blue plate.

Recipe FAQs

What to serve with Beet Dip?

For a delicious mezze spread, pair beet dip with Mutabbal and soft, fluffy flatbread. It also works wonderfully as a spread for sandwiches or burgers—try it with halloumi burgers or portobello mushroom burgers for an extra flavorful twist.)

How long does Beet Dip keep?

When stored in an airtight container in the fridge, beet dip will stay fresh for up to 3 days.

Can you freeze Beet Dip?

Absolutely! Beet dip can be stored in a freezer-safe container or heavy-duty ziplock bag for up to 2 months. To enjoy, simply thaw it overnight in the fridge and serve as directed.



If you tried this Mediterranean Beet Dip or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!

Mediterranean Beet Dip topped with labneh, parsley and za'atar.

Mediterranean Beet Dip With Greek Yogurt (or Labneh)

5 from 2 votes
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Prep Time : 25 minutes
Cook Time : 35 minutes
Total Time : 1 hour
Servings : 4
Bold, velvety, and vibrantly pink, this Mediterranean Beet Dip combines roasted beets, zesty lemon, creamy Greek yogurt (or labneh), and a blend of za'atar and cumin for the perfect balance of earthiness, tang, and subtle sweetness. For a vegan version, simply swap in plant-based yogurt. It's easy to make, stunning to serve, and packed with flavor!

INGREDIENTS
 

  • 14 ounces (400 g) raw beets (about 2 medium beets)
  • 4 tablespoons (60 ml) extra-virgin olive oil (plus more to garnish)
  • ½ cup (125 g) Greek yogurt or labneh (or dairy-free yogurt for a vegan version), plus more to garnish
  • 1 medium clove of garlic (crushed or grated)
  • 1 lemon (zest and juice – about 1 tablespoon of zest + 3 tablespoons (40 ml) of juice)
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 1 teaspoon ground cumin
  • 1 tablespoon za'atar (plus more to garnish)
  • 1 tablespoon flat leaves parsley (chopped, to garnish)

INSTRUCTIONS

  • Preheat & prepare the beets – Preheat the oven to 390°F (200°C). Rinse the beets thoroughly under cold water, then trim off the stems and roots.
  • Cube & coat the beets – Cut the beets into 1-inch (2.5 cm) cubes and arrange them on a parchment-lined baking tray. Drizzle with 1 tablespoon (15 ml) of extra-virgin olive oil and toss to coat evenly.
  • Roast the beets – Roast the beets for 35-40 minutes, or until tender and slightly caramelized. Let them cool for about 10 minutes.
  • Blend the beet mixture – In a food processor, combine the roasted beets, Greek yogurt, crushed garlic, lemon zest, lemon juice, salt, and pepper. Blend until smooth, about 2 minutes.
  • Add spices & mix – Transfer the beet mixture to a bowl. Stir in 3 tablespoons (45 ml) of extra-virgin olive oil, ground cumin, and za’atar until well combined, using a rubber spatula.
  • Serve & garnish – Spread the beet dip into a shallow bowl. Top with a dollop of extra Greek yogurt or labneh, a drizzle of olive oil, and a sprinkle of chopped flat-leaf parsley and extra za’atar

NOTES

  1. No need to peel the beets – No need to peel the beets before roasting, unless the skin is particularly thick. When roasting, the skin softens and won’t be perceptible when mixed.
  2. Roasting beets for maximum flavor  Roasting beets in the oven concentrates their flavor and enhances their natural sweetness, creating a more flavorful dip compared to raw, steamed, or pre-cooked beets.
  3. Adding the spices  Adding the spices after the roasted beets are blended lets the za’atar’s texture shine through. However, if you’re short on time, you can add the spices with the beets before roasting, it will still be delicious!
  4. Greek yogurt vs. labneh  Greek yogurt is strained once to remove its liquid whey, while labneh is strained twice. This means labneh has a much thicker, smoother texture and a richer taste, while Greek yogurt offers a lighter, more refreshing bite. Both are delicious, so choose the one you prefer!
Calories: 196kcalCarbohydrates: 14gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 1mgSodium: 671mgPotassium: 423mgFiber: 4gSugar: 8gVitamin A: 169IUVitamin C: 21mgCalcium: 78mgIron: 3mg
Course Appetizer
Cuisine Middle-Eastern
Diet Vegetarian
Did you make this recipe?Don’t forget the last step! Leave a comment below to let me know how it went!
5 from 2 votes

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4 Comments

  1. 5 stars
    Excellent and easy ! Thank you so much Ninon for these original vegetarian recipes that go beyond the standards. I look forward to the next ones !