Try this vibrant Roasted Beet and Lemon Dip! Made with oven-roasted beets, Greek yogurt, lemon, cumin, and za’atar, it’s both earthy and tangy. Perfect for parties, serve with flatbreads or toasted sourdough. Easily vegan-friendly too!
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. Perfect to serve as an appetizer or starter alongside Lemon Pasta (Pasta Al Limone).
- 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!
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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.
- 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 and za’atar – provide a fragrant aromatic base to the beetroot dip.
- Extra-virgin olive oil, salt, and pepper – to season.
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.
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:
- 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 one 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.
To 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 olive oil, ground cumin, za’atar, and stir until well combined with a rubber spatula.
To plate the dip:
- 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.
- It is ready to serve! Enjoy with toasted bread or Fluffy Flatbread!
- Enjoy with a chilled glass of Chenin Blanc (I highly recommend Savennières from the Loire Valley in France)!
Wine Pairing🍷
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
Recipe FAQs
This dip can be kept in the fridge in an airtight container for up to 3 days.
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.
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 Beet And Lemon Dip
PRINT SAVEINGREDIENTS
- 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) kosher 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).
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 !
Aw, this is so kind 🙂 Thank you!