You'll love this Beetroot Dip (a version of Russian Beet Caviar), a simple and tasty spread rich in color, tasty and full of nutrients! Easy to make, versatile as you can serve it as a dip or as a spread. Perfect for holiday entertaining or to enjoy as an appetizer.
Beetroot isn't as popular in North America as they are in Europe, but I think they should be. Moving to Australia, I found the Aussies love eating Beetroot more than I saw in North America, they even put it on their hamburgers. This recipe is actually a Russian Beet Caviar (Свекольная икра) which I blended into a dip.
Ingredients
- Cooked Beetroot - grated about 1½ pounds (750g)
- Carrots - grated
- Onions - chopped
- Garlic Cloves
- Oil - 3 tablespoons for frying
- Water
- Sugar
- Ground Coriander - about ½ teaspoon, to taste
- Juice of a Lemon - about 3 tablespoons
- Seasoning - Salt and Pepper to taste
- Fresh Dill - for garnish
How to Make Beetroot Dip
- Prepare - peel the Beetroot, grate Carrots, finely chop Onions and mince Garlic.
- Cook Beets - place peeled Beetroot into a saucepan and cover with water. Bring to a boil, reduce heat and let simmer for about 35 minutes until tender. Drain and allow to cool. Grate on a box grater.
- Fry - while Beetroot is simmering, sauté Onions and Garlic in the Oil until caramelized. Add the grated Carrots and sauté until it starts to caramelize.
- Simmer - add the water (or reserved Beetroot Cooking Water) to the Carrots in the frying pan. Cover with a lid and simmer until the carrots are cooked and the water has evaporated.
- Mix - add grated Beetroot, spices and lemon juice and finish cooking on low heat for about 5-10 minutes. Allow to cool.
- Process - to complete the dip, process in a food processor or blender for a smooth consistency.
- Serve - garnish with chopped fresh Dill or Parsley. Keep refrigerated until ready to serve.
Can I Use Roasted Beets?
Of course, this is another great way to add flavor to your Beet Dip! All you need is a baking sheet and some Aluminum Foil and an oven!
- Preheat oven to 400°F (200°C)
- Peel the beets and individually wrap them in foil.
- Place on a baking sheet and roast for 45-60 minutes until they are fork tender.
- Allow to cool before grating.
Beetroot Dip Variations
- Creamy Beetroot Caviar - mix through 2 tablespoons of Sour Cream (Smetana), Greek Yogurt of Mayonnaise, Cream Cheese or Quark (Tvorog) to your blended dip
- Add Nuts - when processes the Beetroot, add some Walnuts, Pinenuts or Sunflower seeds
- Spicy Beetroot Dip - when blending, add a spicy Chili Pepper (perfect if roasted) or some Red Pepper Flakes, or even Sriracha sauce
- Skip the Carrots, Add Veggies - leave out the carrots for a richer, earthy flavor, and substitute with Zucchini or Sweet Red Peppers with a bit of Tomato Paste
- Dill Pickle - finely dice a Dill Pickle and mix through - can also substitute water with Dill Pickle Brine for extra tang
Recipe Tips and FAQs
- Make Ahead of Time - this allows the flavors to meld and infuse together. Suggest to make it a day or two in advance.
- Save the Beetroot Water - instead of adding plain water to your frying pan, use the purple water the Beets were cooked in for more flavor and color.
- Cut Beetroot in Half - to speed up cooking time, cut large Beetroots in half.
- Acid Substitute - instead of using Lemon Juice, substitute with White Vinegar. Alternatively, you can use a sharper Balsamic Vinegar, but that dramatically changes the flavor of the original dip
- Herb It Up - instead of traditional Dill, substitute with Chives, Parsley, Cilantro or Basil - even mixed through the dip (not as a garnish) boosts the flavor!
What is Beetroot Caviar?
There is absolutely no real Caviar in Beetroot Caviar. It's a delicious Eastern European appetizer known as zakuski, which is typically served on Rye bread (bonus points for a shot of vodka). It's a poor mans vegetable caviar, a fancy name for common people. Served rustic style when grated and mixed together, or pureed together as a smooth dip or spread.
Can I Use Pre-Cooked or Canned Beets?
Yes! Pre-cooked Beetroot or Canned Beets are a great timesaver. Drain and pat dry the Beetroot before use, so your dip isn't soggy.
How Long Does Beetroot Dip Last?
Beetroot Dip can last up to 1 week in the fridge. Place in an airtight container and keep refrigerated.
Serving Suggestions
- Russian Classic - spread of a piece of dark Rye Bread, or cut small Rye Bread into round pieces or mini Blinis, spread and serve as an Appetizer
- Crackers - easy to dip or spread
- Pita or Lavash - perfect addition to a Mediterranean Meze Feast
- Vegetables - serve with Carrot Stick, Sliced Cucumbers, Celery or sliced Sweet Peppers
- Salmon Gravlax - when entertaining, keep the theme bright purple! Serve alongside for your next party
- Sandwich Spread - use your leftover dip to spread on your sandwich for work, you'll love the flavor boost!
- Appetizers - serve alongside your favorite appetizers and dips when entertaining, perfect with Cheese Platters, Charcuterie
Appetisers You'll Love
- Smoked Salmon Appetizers on Russian Rye
- How to Eat Caviar (the real stuff)
- Baked Brie with Jam
- Cucumber Appetizers
- Jalapeno Popper Deviled Eggs
- Blue Cheese Dip for Everything
You're going to want to add this colorful Beet Dip to your appetizer repertoire. A vegan, gluten free, dairy free, vitamin packed snack. Perfect for your next holiday party of summer bbq or potluck. Bon Appetit! Приятного аппетита!
Ingredients
- 1½ pounds (750g) Beetroot - about 4 medium sized cooked and grated
- 2 Carrots grated
- 2 Onions chopped
- 5 cloves Garlic
- 3 tablespoons Oil for frying
- 1 cup Water* or reserved beet water
- ½ teaspoon Ground Coriander to taste
- 3 teaspoons Lemon Juice juice of a lemon
- salt and pepper to taste
- fresh chopped Dill
Instructions
- Prepare - peel the Beetroot, grate Carrots, finely chop Onions and mince Garlic.
- Cook Beets - place peeled Beetroot into a saucepan and cover with water. Bring to a boil, reduce heat and let simmer for about 35 minutes until tender. Drain and allow to cool. Grate on a box grater.
- Fry - while Beetroot is simmering, sauté Onions and Garlic in the Oil until caramelized. Add the grated Carrots and sauté until it starts to caramelize.
- Simmer - add the water (or reserved Beetroot Cooking Water) to the Carrots in the frying pan. Cover with a lid and simmer until the carrots are cooked and the water has evaporated.
- Mix - add grated Beetroot, spices and lemon juice and finish cooking on low heat for about 5-10 minutes. Allow to cool.
- Process - to complete the dip, process in a food processor or blender for a smooth consistency.
- Serve - garnish with chopped fresh Dill or Parsley. Keep refrigerated until ready to serve.
Notes
©PetersFoodAdventures.com *originally posted August 2019, updated October 2024
