Beetroot and Coconut Yoghurt Dip

ByTanya

This super easy-to-make and vibrantly pink Beetroot and Coconut Yoghurt Dip is a delightful combination of earthy, sweet beetroot paired with the smooth, tangy creaminess of coconut yoghurt. This vegan, dairy-free dip is a celebration of earthy beets and creamy coconut yoghurt, making it an irresistible treat for any occasion.

A black plate with a vibrant beetroot and coconut yoghurt dip garnished with black and white sesame seeds, herbs, and a drizzle of oil. Surrounding it are flatbread, colorful vegetable chips, and a small dish with pink salt and herbs.

It can be served with fresh or roasted veggies, pitta, or vegetable chips. This dip is a perfect addition to any gathering or a healthy snack option for any day of the week.

Ingredients

Three bowls rest on a light surface: one with earthy beets, another with creamy coconut yogurt, and the third holds olive oil, spices, garlic, lemon slice, and dill. Fresh herbs are scattered nearby—perfect for creating a vibrant beetroot and coconut yoghurt dip.
  • Beetroot– Beetroot gives the dip its’ gorgeous bright pink colour. It is also rich in essential nutrients such as folate, manganese, and vitamin C.
  • Coconut yoghurt– Coconut yogurt is a fantastic dairy-free alternative that provides a creamy, base for this dip. The creaminess of the yoghurt creates a smooth and luscious texture, making the dip extra indulgent while still being light.
  • Fresh garlic-Garlic works as an aromatic base in this dip, helping to elevate the earthiness of the beets and the tanginess of the yogurt
  • Cumin– Cumin is one of the most popular spices and is commonly used in Latin American, Middle Eastern, North African, and Indian cuisines, and has a warm, earthy flavour
Vibrant pink beetroot and coconut yogurt dip topped with sautéed broccolini, herbs, and sesame seeds in a black bowl. Side plates hold pita bread and colorful vegetable slices, all artfully arranged on a white surface.

You can also add roasted veggies to this dip such as broccolini or cauliflower. Enjoy!

Looking for other recipes like this? Try these:

A black plate features vibrant pink beet hummus, subtly echoing a Beetroot and Coconut Yoghurt Dip. Its garnished with a drizzle of olive oil, black and white sesame seeds, and finely chopped fresh herbs, elegantly set on a crisp white surface.

Beetroot and Coconut Yoghurt Dip

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Ingredients

  • 2 Beetroots (ready-to-eat)
  • 5 heaped tablespoons coconut yoghurt
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • lemon juice
  • 1 clove garlic
  • To garnish: Black and white sesame seeds, fresh dill, olive oil, pine nuts

Instructions

  • Add beetroots, coconut yoghurt, salt, cumin, lemon juice and garlic to high speed blender. Blend until smooth.
  • Serve on shallow dish.
  • Garnish with black/ white sesame seeds, fresh dill, olive oil and pine nuts. Optional: add grilled veg such as broccolini. Serve with pitta bread.

Video

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