Vegan Beetroot and Coconut Yoghurt Dip

ByTanya

Last Updated on August 5, 2026 by Tanya

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.

I love how something this simple — just a handful of ingredients and a blender — can look so striking on a table. The vibrant pink colour always gets a reaction from guests before they’ve even tasted it, and it’s become one of my go-to dips whenever I want something that feels a bit more special without any extra effort. It’s proof that the most impressive-looking dishes aren’t always the most complicated.


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. If you love dips be sure to check out my Vegan Cauliflower with Harissa and White Bean Dip too!

Ingredients

  • 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

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

FAQs

Can I use raw beetroot instead of ready-to-eat?

Yes — you’ll need to boil or roast raw beetroot until tender, then peel and cool before blending. Ready-to-eat beetroot is a great time-saving swap.

Can I use a different yoghurt?

Coconut yoghurt gives the best rich, creamy texture and pairs beautifully with the beetroot, but any unsweetened plant-based yoghurt (such as soy or almond) will work as a substitute.

How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days.

What can I serve this with?

Pitta bread, vegetable chips, or fresh and roasted veggies like broccolini or cauliflower all work beautifully — see the serving suggestions above.

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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Prep Time 10 minutes
Total Time 10 minutes
Ingredients Method Video

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

Method
 

  1. Add beetroots, coconut yoghurt, salt, cumin, lemon juice and garlic to high speed blender. Blend until smooth.
  2. Serve on shallow dish.
  3. 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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