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Spicy Roasted Beetroot Lemon Dip on a serving plate with a spoonful of dip on the side

Roasted Beet And Lemon Dip

Easy, colorful of 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).

  • Total Time: 1 hour
  • Yield: 4 1x



14 ounces (400 g) of raw beets (about 2 medium beets)

½ cup (125 g) of Greek yogurt (or dairy-free yogurt for a vegan version), plus more to serve

1 medium clove of garlic, crushed

1 lemon (zest and juice) or about 1 tablespoon of zest and 3 tablespoons of juice (about 40 ml)

4 tablespoons (60 ml) of extra-virgin olive oil, plus more to serve

1 teaspoon (2 g) ground cumin

1 tablespoon (7 g) of za’atar, plus more to serve

1 teaspoon (5 g) of sea salt

¼ teaspoon of ground pepper

1 tablespoon of flat leaves parsley, chopped, to serve


Start by roasting the beets:

  1. Preheat the oven at 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 on a parchment lined baking tray. 
  4. Drizzle 1 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.

Make the beet purée:

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

Plate the dip:

  1. Spread the beet dip to 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, sprinkle chopped flat leaf parsley and extra za’atar.
  2. Enjoy with toasted bread or Fluffy Flatbread and a chilled glass of Chenin Blanc (I highly recommend Savennières from the Loire Valley in France). 
  • Author: Ninon
  • Prep Time: 25
  • Cook Time: 35
  • Category: Appetizer
  • Method: Food Processor
  • Cuisine: Middle-Eastern
  • Diet: Vegetarian


  • Serving Size:
  • Calories: 214
  • Sugar: 9.7 g
  • Sodium: 673.4 mg
  • Fat: 16.2 g
  • Carbohydrates: 15.7 g
  • Protein: 5.2 g
  • Cholesterol: 4.6 mg

Keywords: roasted beet dip, beet lemon zaatar dip, zaatar