Paleo Creamy Beetroot Dip
Elevate your snacking game with this vibrant and healthy Paleo Creamy Beetroot Dip, a show-stopper for any table. Packed with roasted beetroot's earthy sweetness, luscious coconut milk, and nutty tahini, this dip delivers bold flavor and a silky-smooth texture while remaining completely dairy-free and Paleo-compliant. Infused with garlic, cumin, and fresh lemon juice, every bite dances with zesty and savory notes. This hearty dip is not only gorgeous with its rich magenta hue but also easy to prepare, with tender roasted beets blending effortlessly in mere minutes. Perfectly paired with veggie sticks or paleo crackers, this wholesome and eye-catching recipe is ideal for party platters, everyday snacking, or as a flavorful spread on your favorite dishes. Healthy, creamy, and utterly delicious—this Paleo Creamy Beetroot Dip is one you'll want to make again and again!
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Recipe Information
Ingredients
- 3 medium beetroot
- 0.25 cup coconut milk
- 2 tablespoons fresh lemon juice
- 2 tablespoons tahini
- 1 large garlic clove
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- 2 tablespoons fresh parsley
- 0.5 teaspoon ground black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash the beetroot thoroughly and trim any excess greens, leaving about an inch of stalk.
Wrap each beetroot individually in aluminum foil and place them on a baking sheet.
Roast the beetroots in the preheated oven for 45 minutes or until they are tender when pierced with a fork.
Once roasted, allow the beetroots to cool slightly, then peel off the skin using your hands; it should slide off easily.
Roughly chop the peeled beetroots and transfer them to a food processor.
Add the coconut milk, fresh lemon juice, tahini, garlic clove, olive oil, sea salt, cumin, and black pepper to the food processor with the beetroots.
Blend the mixture until smooth and creamy, scraping down the sides as necessary to ensure everything is well-combined.
Taste and adjust seasoning if needed.
Transfer the beetroot dip to a serving bowl and garnish with fresh parsley.
Serve immediately with your choice of Paleo-friendly dippers like vegetable sticks or paleo crackers, or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2653 mg | 115% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 29.9 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2422 mg | 186% | |
| Iron | 10719.5 mg | 59553% | |
| Potassium | 1493 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
