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

  • 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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