Beet Yogurt Dip - Several Ways!

Photo by Bon Appétit. Adapted for Intervale Food Hub members.


  • 1 pound (about 3 medium beets), trimmed
  • 1 1/2 cups plain yogurt (for a thicker dip, strain your yogurt using a coffee filter and strainer for 30 min or more until it reaches your desired consistency!)

    We found so many different variations on this recipe! Below are a few combinations that we found. Use what you have on hand and season to taste.

    Bon Appetit:
  • 2 tablespoons finely chopped fresh mint plus torn leaves for serving
  • 1 teaspoon finely chopped fresh tarragon
  • 2 teaspoons or more red wine vinegar
  • Kosher salt
  • Food and Wine:
  • 2 cloves garlic
  • 3 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tbsp Za'atar Seasoning
  • 2 tbsp goat cheese
  • PDX Food Love
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 2 tsp lemon juice
  • 1 tbsp Za'atar Seasoning
  • dash Sriracha
  • salt


  1. Preheat oven to 450°. Place beets in a small baking dish and add hot water to come 1/2" up sides of dish; season with salt. Cover beets with a piece of parchment paper, then cover dish tightly with foil.
  2. Cook beets until tender, about 1 hour. Remove beets from baking dish, let cool slightly, then rub off skins with a paper towel. Chop beets.
  3. Mix beets, yogurt, herbs and spices, oil and vinegar into a blender and mix until smooth; season with salt and more vinegar, if desired. (If you do not have a blender, you can grate or finely chop beets).
  4. Cover and chill at least 3 hours to let flavors meld.
  5. Serve with steamed or roasted vegetables like carrots, turnips, sweet potatoes, and bread or pita and crackers.