Paleo Beetroot Dip


paleo beetroot dip recipe

Beetroot dip happens to be one of my favourite things in the world, but unfortunately all the ones available in delis and shops are full of nasties or bad oils you really don’t want to be eating. Here’s a paleo beetroot dip recipe that’s easy to make, tastes delicious and contains only healthy goodness!

Alternative version: If you like your dips with a bit of heat, roast some fresh hot chilli and blend it with the beetroot!

When preparing this recipe, it’s probably a good idea to use gloves, and handle the beetroot in the sink – as otherwise you’ll end up with a mighty mess!


Paleo Beetroot Dip Ingredients:

  • 2 medium to large beetroots, scrubbed and cut into chunks
  • 1/2 french shallot, peeled and quartered
  • 1 cloves garlic, peeled and quartered
  • 1/4 lemon, juiced
  • 1/2 tsp Garam masala powder*
  • 1 tsp paprika
  • Salt & Pepper
  • 1 tsp white wine vinegar
  • Olive oil
  • (1/2 hot chilli, halved long ways)
  • Foil


(* If you don’t have garam masala, you can replace it with 1/8 teaspoon ground cumin, 1/8¬†teaspoon ground coriander, 1/8¬†teaspoon ground cinnamon & 1/8¬†teaspoon paprika)



  1. Pre-heat oven to 180C
  2. Place a piece of al foil (long enough to wrap your ingredients in, so probably a bit longer than a roasting dish) on the table ready for your beetroot.
  3. Cut the stems off and scrub the beets carefully to remove dirt and most of the skin. Cut beetroot into chunks and place on the piece of foil.
  4. Peel shallot and garlic, cut into chunks and place on the beetroot. (If you want your dip to have a bit of heat to it, cut a hot chilli in half long ways and add in.)
  5. Season with salt & pepper, drizzle with olive oil and squeeze on a bit of lemon juice.
  6. Wrap the foil carefully into a long parcel, place parcel in a roasting dish and roast until done (roughly 90 mins, check with a fork).
  7. When the beetroot is roasted soft, blend the ingredients until smooth. (I used a wand mixer, but blender would work just as well.)
  8. Add in olive oil, vinegar, lemon juice, garam masala, paprika and blend together.
  9. Season with salt & pepper and adjust spices until right.
  10. Refrigerate overnight and serve cold!


1 Comment

  1. I made this tonight and was beautiful – served with organic gluten free corn chips and fresh coriander – yummmo thanks for sharing



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