Mediterranean Beet Dip With Greek Yogurt (or Labneh)
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!
Servings: 4
Calories: 196kcal
Ingredients
- 14 ounces raw beets (about 2 medium beets)
- 4 tablespoons extra-virgin olive oil (plus more to garnish)
- ½ cup Greek yogurt or labneh (or dairy-free yogurt for a vegan version), plus more to garnish
- 1 medium clove of garlic (crushed or grated)
- zest of 1 lemon
- juice of half a lemon (about 1 ½ tablespoons 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
- 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.
- 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.
- 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!
- 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!
Nutrition
Calories: 196kcal | Carbohydrates: 14g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 671mg | Potassium: 423mg | Fiber: 4g | Sugar: 8g | Vitamin A: 169IU | Vitamin C: 21mg | Calcium: 78mg | Iron: 3mg