Roasted Beet White Bean Dip


I’m sure you’re looking at this photo thinking, “What in the world did she make now?”

I’m taking a little break from my Holiday Cookie Countdown to share some savory holiday recipes I’ve been testing. I can totally see this Roasted Beet White Bean Dip as an appetizer at a holiday party or a snack on Christmas Eve while you’re hanging out with family. The color itself is perfect for the holidays and it packs a healthy punch of those nutrients we all know we need during this sweet-driven season. 

This beautiful neon pink dip is actually chock full of super foods, very easy to make, and is naturally festive for your holiday table! After experimenting with beets one day, I realized they really are the perfect natural food coloring. I mean, how beautiful is this color? And it’s made purely from plant-based ingredients. That’s just too cool!


Roasted Beet White Bean Dip // pumpkin & peanut butter


Before this experiment, I must admit, I had never cooked beets before. Like ever. I liked them, but had absolutely no idea how to use them, how to roast them, or even how to clean them! So to help you out, I’ve put some explicit instructions and photos on how to roast beets in my directions (just in case you’re an amateur like me :)). 


Roasted Beet White Bean Dip // pumpkin & peanut butter


Back to this dip— it is so delicious! It tastes almost like a hummus, but you get that earthiness from the beets with a zing of lemon mixed in. What a balance of flavors! It’s a beautifully clean and simple way to add some plant-based protein into your snack or meal. Also, it pairs perfectly with some whole wheat pita, but I also think you could try some raw veggies, pita chips, or top your favorite veggie burger with it! 


Roasted Beet White Bean Dip // pumpkin & peanut butter

Roasted Beet White Bean Dip // pumpkin & peanut butter

Roasted Beet White Bean Dip

Cook time 1 hour
Dietary Gluten Free, Vegan, Vegetarian
Meal type Appetizer


  • 1 can white beans, drained and rinsed
  • 1 small beet
  • 2 cloves garlic
  • 2 tbsp lemon juice
  • 1-2 tbsp olive oil
  • salt and pepper to taste


Step 1
Preheat the oven to 400 degrees. Cut off the green part of the beet and scrub the beet with a brush and water. Wrap the beet loosely in foil. Place on a baking sheet and roast for 50-60 minutes. The beet is ready when you can put a fork through it very easily.
Step 2
Once the beet is done, open the foil and cool for at least 5-10 minutes. When it is cool, wrap the beet in a paper towel and rub it with your hands until all the skin has come off. Then, cut off the ends of the beet and slice into pieces.
Step 3
In a food processor, combine the roasted beet, white beans, lemon juice, garlic, and salt and pepper. Begin to process and add in 1 tablespoon of olive oil. If the dip is still too thick, add other tablespoon of olive oil. Taste to make sure the salt and pepper is to your liking, then serve it up with some whole wheat pita, veggies, or chips!

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Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. I don’t think I’ve ever seen food that color before!! It looks amazing… I would want to try it just because of that. It sounds delicious, too… I think I’ll try making it soon.

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