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Close up of glass dish filled with pink beetroot dip.
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Vegan Beetroot Dip Recipe (with Pickled Beets and Balsamic)

Enjoy a quick vegan beetroot dip recipe that simply requires you to toss everything into a blender or food processor. Using pickled beets, lemon and balsamic vinegar, this is a flavorful vegan dip.
Course Appetizer, Snack
Cuisine Vegan
Keyword vegan beetroot dip, vegan beetroot hummus
Prep Time 12 minutes
Total Time 12 minutes
Servings 8 Servings
Calories 212kcal

Equipment

Ingredients

  • 2 ¼ C white beans (19 oz / 540 mL can, drained and rinsed)
  • ¾ C pickled beets (removed from pickling liquid)
  • C tahini
  • 1 tbsp lemon zest (zest of 1 lemon)
  • 3 tbsp lemon juice (juice of 1 lemon)
  • 2 cloves garlic
  • ¼ C olive oil
  • 1 ½ tbsp balsamic vinegar
  • ½ - ¾ tsp salt
  • drizzle balsamic reduction , to top dip (optional; sub for extra olive oil, extra chopped beets, sesame seeds etc.)

Instructions

  • Drain and rinse the can of white beans and place into a blender or food processor.
    2 ¼ C white beans
  • Drain the pickled beets from liquid and add them to the blender. Rinse your measuring cup/ utensils right away to prevent being stained with the beet juice.
    ¾ C pickled beets
  • Add the remaining ingredients into the blender. Blend until smooth.
    ⅓ C tahini, 1 tbsp lemon zest, 3 tbsp lemon juice, 2 cloves garlic, ¼ C olive oil, 1 ½ tbsp balsamic vinegar, ½ - ¾ tsp salt
  • If using a food processor, process until smooth, scraping down the edges as needed.
  • Optional to top with balsamic reduction, olive oil, chopped pickled beets and/ or sesame seeds.
    drizzle balsamic reduction
  • Serve with your favorite vegetables, crackers, tortilla chips and/ or pita bread!

Video

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Serving (1/8 of recipe) | Calories: 212kcal | Carbohydrates: 20g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 485mg | Potassium: 392mg | Fiber: 5g | Sugar: 3g | Vitamin A: 11IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 3mg