Roasted Golden Beet Dip

This Roasted Golden Beet Dip recipe combines the earthy sweetness of roasted golden beets with Greek yogurt and fresh dill and is a visually stunning addition to your appetizer spread. It was inspired by borscht, the classic Ashkenazi beet soup, and my need for a yellow dip to go with my rainbow veggie platter!

Read on for all the detailed tips and tricks for making this roasted golden beet recipe. Or just grab your golden beets, hit that Jump to Recipe button, and let’s make an easy beet dip!

hand dipping a pita chip into a small bowl of bright yellow dip that sits on a plate with pita chips to the side.


roast beet wrapped in foil and a roasted golden beet cubed in a small glass dish. Next to them are a lemon, three garlic cloves, small bunch of dill, salt and pepper, Greek yogurt, and small glass bowl with olive oil.

The first reaction I got from the mister when he tasted this golden beet dip was, “It tastes like beets.” Since beets are the main ingredient, buy the best beets you can, ideally with the greens still attached.


I prefer golden beets versus red beets because, unlike with bell peppers, they are nutritionally equivalent. And I don’t have to worry about golden beets staining my clothes or cutting board or my friends to the emergency room because their urine turned pink (one of the surprising hazards in the kitchen).

Love beets? Check out my red velvet beet waffles and the beets in this rainbow salad bowl. Or for more Ashkenazi recipes, try my chocolate rugelach or Nutella babka.

Please see the recipe card below for complete information on ingredients and quantities.

Variations and substitutions

  • Don’t love dill? Sub in fresh mint.
  • Use red beets for a bright pink beet dip.

Recipe tips and tricks

There’s nothing challenging about making roasted golden beets or a golden beet dip. I think the absolute easiest way to roast beets is to roast them whole, wrapped in foil, in your oven at 400 degrees Fahrenheit. If your oven is already on for another reason, even better.

Trim off the beet greens and scrub your beets well. Then roast your beets for an hour or more until they’re easily pierced with a fork or tip of a knife – time will depend on the size of your beets.

Let your beets cool, slice off the ends, and peel with a vegetable peeler or paring knife. This is also the way I roast beets for beet salads.

To make the beet dip, blitz all of the ingredients in a food processor or blender until smooth. Serve your roasted golden beet dip with homemade pita, pita chips, or kale waffle chips.

Golden beet dip FAQs

What’s the difference between beets and beetroot?

They’re the same thing. In North America, we call them beets, and they’re called beetroot in England and around the world.

What should I do with beet greens?

You can use beet greens in many of the same ways you would use chard or spinach, as they’re all in the same phylogenetic family. Try them instead of kale in this frittata or in place of spinach in these feta muffins.

Related dip recipes

Check out other dip recipes from the Ugly Duckling Bakery archives like:

Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.


Roasted Golden Beet Dip

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Category: Appetizer
Cuisine: Jewish
Prep Time: 15 minutes
Cook Time: 1 hour
Cooling time: 1 hour
Total Time: 2 hours 15 minutes
Servings: 8
Calories: 53kcal
This Roasted Golden Beet Dip recipe makes a bright yellow dip with the earthy sweetness of roasted golden beets, Greek yogurt, and fresh dill.
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  • 1 Food processor or blender


  • 1 pound golden beets about 3 medium sized beets
  • ½ to 1 cup Greek yogurt
  • ¼ cup fresh dill
  • 1 to 3 cloves garlic
  • 1 tablespoon extra virgin olive oil
  • 1 to 3 teaspoons lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper


  • Trim the beets and scrub them to remove any dirt. Wrap them in aluminum foil and roast in a 400℉ oven for an hour to an hour and a half until they can be easily pierced with a knife. Let cool in the aluminum foil packet.
    1 pound golden beets
  • When the beets are cool, slice off the ends and use a vegetable peeler or paring knife to peel the skin. Chop them roughly and put them in your food processor along with a half cup of the Greek yogurt, a teaspoon of lemon juice and the remaining ingredients. Use only one small clove of raw garlic if you don't love garlic, or use more if you do.
    ½ to 1 cup Greek yogurt, ¼ cup fresh dill, 1 to 3 cloves garlic, 1 tablespoon extra virgin olive oil, ½ teaspoon salt, ¼ teaspoon ground black pepper, 1 to 3 teaspoons lemon juice
  • Blitz in your food processor or blender until everything is well whipped together. You may need to scrape ingredients down a few times to make sure things are well-blitzed.
  • Taste and add more yogurt, lemon juice, salt, or pepper to taste.


This recipe will make approximately 1 cup of roasted golden beet dip. It can be stored in the refrigerator for three to five days.
The recipe calls for 1 to 3 cloves of garlic because everyone differs in their love for raw garlic. Use one small clove of garlic if you don’t love garlic. Use more if you do.
Red beets can be used for a bright pink beet dip. There are no nutritional differences between the two, but golden beets are less likely to stain your fingers, clothes, and cookware.
Fresh mint can be substituted for the dill.


Serving: 2tablespoons | Calories: 53kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 195mg | Potassium: 234mg | Fiber: 2g | Sugar: 5g | Vitamin A: 136IU | Vitamin C: 11mg | Calcium: 31mg | Iron: 1mg
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