Beetroot & Goats Cheese Dip

It’s earthy, creamy and nutty- this roasted beetroot dip tastes absolutely divine, and the rich hues adds a beautiful pop of colour to any grazing board.

It’s designed to be a snack, but I’ve found myself smothering it on lamb koftas, smearing it on toast with my morning eggs, anything short of simply eating it out of the container with a spoon. It’s deceptively simple to make, so make a little more than you think you’ll need; you’ll be coming back to the fridge for seconds.

Beetroot & Goats Cheese Dip

Roasted beetroot, goats cheese and dukkah pureed into a deliciously healthy and versatile dip
Prep Time10 minutes
Cook Time1 hour
Servings: 4 people
Calories: 215kcal


  • 500 g beetroot
  • 120 g Greek yoghurt
  • 1 tbsp extra virgin olive oil
  • ½ tbsp honey
  • 1 clove garlic
  • ½ tbsp dukkah
  • 1 tsp red chilli flakes

To Garnish

  • 15 g toasted walnuts- lightly crushed
  • 45 g crumbled goat's feta


  • Pre-heat the oven to 200°C
  • Place the beetroots in a baking tray and roast for 1 hour- or until you can easily pierce through the beetroots with a fork. Leave to cool for 2-3 hours
  • Peel the beetroots and roughly chop them into quarters
  • Add all of the ingredients into a food processor and gently pulse until the ingredients are blended but still slightly chunky
  • Transfer the dip onto a serving plate, scatter with chopped walnuts and crumbled goat's cheese. Serve with a side of crackers, pita bread or vegetable crudités


Calories: 215kcal
Carbs: 24g | Fat: 10.2g | Protein: 8g

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