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Easy, colorful, and super flavorful Roasted Beet And Lemon Dip. Made of oven-roasted beets, Greek yogurt, lemon, cumin, and za’atar, it has the perfect balance between earthiness and tanginess! Perfect for your next dinner party, served with Fluffy Flatbreads or toasted sourdough bread. And…! it is easy to veganize for our vegan friends out there. This zingy dip is an awesome match for dry Chenin Blanc wines such as Savennières (France) or Swartland (South Africa).

Roasted beet and lemon dip with dollops of greek yogurt, chopped parsley and olive oil and a slice of toasted bread


Inspiration for Roasted Beet And Lemon Dip

The inspiration for this recipe came from two places. The first one is the delicious Beet and Zaatar Purée recipe of Yotam Ottolenghi in his book Jerusalem. A classic that lent prestige to beets worldwide. The second one is a delicious dip enjoyed in a restaurant in Greece a few years ago. This dip was super lemony (lemon is not present in Ottolenghi’s version) which was balancing the earthiness of the beet so beautifully. My tastebuds still remember it! I, therefore, decided to create a version of a beet dip that combined the spiciness and complexity of Ottolenghi’s and the freshness of this Greek dip. Here you have it!


Why this recipe works

  • Easy to make, this recipe requires no sophisticated cooking techniques.
  • Great flavor balance between earthiness (beet and cumin) and tanginess (lemon and Greek yogurt). Plus a comforting sweetness of roasted caramelized beets.
  • Vegan friendly. Just swipe Greek yogurt with the plant-based yogurt of your choice and there you go!

two raw beets, a lemon, parsley, greek yogurt, zaatar, ground cumin, garlic, salt and a wooden spoon with green peppercorn on a chopping board

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The ingredients you’ll need

  • Raw beets, the star of the show: for their strong earthy flavor and delicious sweetness.
  • Lemon (preferably organic as both the zest and juice are used): for its tang and kick.
  • Full-fat Greek yogurt: for its smoothness and tartness. For a plant-based version: use dairy-free yogurt (I recommend going for an unsweetened yogurt with some tartness for the best result).
  • Garlic
  • Ground cumin
  • Za’atar
  • Extra-virgin olive oil
  • Flaky sea salt
  • Ground pepper 
a zester, lemon zest and a half zested lemon in a small plate

Roasted beet and lemon dip with dollops of greek yogurt, chopped parsley and olive oil

What is za’atar and how to make your own spice mix?

Za’atar is a seasoning spice mix commonly found in the Middle East and Mediterranean Basin. It is a combination of dried herbs, toasted sesame seeds, sumac and salt. Traditionally, za’atar is made of dried hyssop, an aromatic herb with a flavor profile similar to oregano, marjoram, or thyme. In the Levant, hyssop grows wild and is usually harvested in spring and dried. In Western countries, in most za’atar blends we can get our hands on, hyssop is often replaced by dried thyme, oregano, or marjoram.

Za’atar is such an incredible, versatile spice blend. It can be used in a multitude of ways, in dips, sprinkle on top of a salad, roasted vegetables or even dusted on a toasted bread drizzled with olive oil. The possibilities are endless!

The easiest (and often tastiest option) is to get your hands on good quality za’atar at a Middle-Eastern store or upscale specialty grocery store. Or if you get to travel in the region, bring back a pouch (I got mine in Lebanon and it lasts forever!). However, depending on where you live, good quality za’atar can difficult to find.

Here are the ingredients and instructions to make an alternative version at home.

Ingredients:

  • 2 tablespoons (5 g) dried oregano or dried marjoram
  • 2 tablespoons (5 g) dried thyme
  • 2 tablespoons (10 g) ground cumin
  • 2 tablespoons (10 g) ground coriander
  • 2 tablespoons(20 g) toasted sesame seeds
  • 2 tablespoons (15 g) ground sumac
  • 1 teaspoon (5 g) of flaky sea salt
  • ½ teaspoon (2 g) ground black pepper

Instructions:

Simply combine all the ingredients in a small jar and stir until well combined. Your homemade za’atar mix is ready to go! It can be kept for months, and stored in a sealed jar away from sunlight and excessive heat.


Zaatar on a rusty tray with a spoon full of zaatar on top

How to make Roasted Beet And Lemon Dip?

This recipe consists of three very simple steps: roasting the beets, making the beet purée, and plating the dip.

To roast the beets:

  1. Preheat the oven to 390°F (200°C).
  2. Thoroughly wash the beets under cold water. Remove the part where the stem attaches.
  3. Cut the beets into 1-inch (2.5 cm) cubes and lay them on a parchment-lined baking tray. 
  4. Drizzle one tablespoon of extra-virgin olive oil and toss to coat.
  5. Roast for 35-40 minutes or until cooked through and slightly caramelized.
  6. Let the beets cool down for 10 minutes.


oven roasted beet cubes on a tray

To make the beet purée:

  1. Place the roasted beets, Greek yogurt, crushed garlic, lemon zest, and juice, salt, and pepper in a food processor. Mix until smooth, about 2 minutes.
  2. Transfer the beet mixture to a bowl and add 3 tablespoons of olive oil, ground cumin, za’atar, and stir until well combined with a rubber spatula. 

roasted beet and lemon dip mixture in a mixing bowl

To plate the dip:

  1. Spread the beet dip in a shallow bowl or on a plate. You can create swirly waves with the back of a spoon to create crevices. Dollop some extra Greek yogurt on top, drizzle 1 tablespoon of extra-virgin olive oil, and sprinkle chopped flat-leaf parsley and extra za’atar.
  2. It is ready to serve! Enjoy with toasted bread or Fluffy Flatbread!
  3. Enjoy with a chilled glass of Chenin Blanc (I highly recommend Savennières from the Loire Valley in France)!
Roasted beet and lemon dip with dollops of greek yogurt, chopped parsley, olive oil and a spoon

Roasted beet and lemon dip with dollops of greek yogurt, chopped parsley, olive oil in a serving plate and a spoonful of dip on the side

Wine Pairing for this Roasted Beet And Lemon Dip🍷


CHENIN BLANC

This zingy recipe calls for a crisp yet full-bodied wine. Enters Chenin Blanc, an incredible grape variety!

The smoky character of dry Chenin Blanc will bring out the earthiness of beets, cumin, and za’atar while its beautiful acidity will balance the lemon’s tang.

Chenin Blanc wines can be made in a range of different sweetness levels from bone dry to sweet. To pair with this recipe, I recommend a dry and crisp Chenin Blanc. Make sure to ask your wine shop as the sweetness level doesn’t always appear on the label.

Service instruction: take it out of the fridge 15 minutes before serving to let it warm up ever so slightly.

WINE APPELLATION SUGGESTIONS

  • Savennières, Loire Valley, France
  • Chenin Blanc (locally called Steen) from Swartland or Paarl, South Africa




FAQ

How long does Roasted Beet And Lemon Dip keep?

This dip can be kept in the fridge in an airtight container for up to 3 days.

Can I freeze this Roasted Beet And Lemon Dip keep?

Sure! You can store this dip in a freezer container or heavy-duty ziplock bag for up to 2 months. Thaw overnight and plate according to the recipe instructions.

Can this Roasted Beet And Lemon Dip recipe be made vegan?

Absolutely! Just replace Greek yogurt with the plant-based yogurt of your choice. I recommend a yogurt with some tartness for the best result.

Other Delicious Dip Recipes


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Roasted Beetroot Lemon Cumin Zaatar Dip on a plate with dollops of greek yogurt, olive oil and parsley

Roasted Beet And Lemon Dip

Easy, colorful, and super flavorful Roasted Beet And Lemon Dip. Made of oven-roasted beets, Greek yogurt, lemon, cumin, and za'atar, it has the perfect balance between earthiness and tanginess! Perfect for your next dinner party, served with Fluffy Flatbreads or toasted sourdough bread. And...! it is easy to veganize for our vegan friends out there. This zingy dip is an awesome match for dry Chenin Blanc wines such as Savennières (France) or Swartland (South Africa).
5 from 1 vote
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Appetizer
Cuisine Middle-Eastern
Diet Vegetarian
Servings 4

EQUIPEMENT

  • Lemon Squeezer
  • Food Processor

INGREDIENTS
 

  • 14 ounces (400 g) raw beets (about 2 medium beets)
  • ½ cup (125 g) Greek yogurt (or dairy-free yogurt for a vegan version), plus more to serve
  • 1 medium clove of garlic crushed
  • 1 (40 ml) lemon zest and juice or about 1 tablespoon of zest and 3 tablespoons of juice (about 40 ml)
  • 4 tablespoons (60 ml) extra-virgin olive oil plus more to serve
  • 1 teaspoon (2 g) ground cumin
  • 1 tablespoon (7 g) za'atar plus more to serve
  • 1 teaspoon (5 g) sea salt
  • ¼ teaspoon ground pepper
  • 1 tablespoon flat leaves parsley chopped, to serve

INSTRUCTIONS

Start by roasting the beets:

  • Preheat the oven to 390°F (200°C).
  • Thoroughly wash the beets under cold water. Remove the part where the stem attaches.
  • Cut the beets into 1-inch (2.5 cm) cubes and lay them on a parchment-lined baking tray. 
  • Drizzle 1 tablespoon of extra-virgin olive oil and toss to coat.
  • Roast for 35-40 minutes or until cooked through and slightly caramelized.
  • Let the beets cool down for 10 minutes.

Make the beet purée:

  • Place the roasted beets, Greek yogurt, crushed garlic, lemon zest, and juice, salt, and pepper in a food processor. Mix until smooth, about 2 minutes.
  • Transfer the beet mixture to a bowl and add 3 tablespoons of extra-virgin olive oil, ground cumin, and za'atar. Stir until well combined.

Plate the dip:

  • Spread the beet dip in a shallow bowl or on a plate. You can make swirly waves with the back of a spoon to create crevices. Dollop some extra Greek yogurt on top, drizzle some extra-virgin olive oil, and sprinkle chopped flat-leaf parsley and extra za'atar.
  • Enjoy with toasted bread or Fluffy Flatbread and a chilled glass of Chenin Blanc (I highly recommend Savennières from the Loire Valley in France). 

NUTRITION

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
Keyword beet lemon zaatar dip, roasted beet dip, zaatar
Did you make this recipe?Let me know how it was!

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Recipe Rating




2 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 !