by Rita N.


  • 5 medium-sized beetroot

  • 1 cup plain yoghurt

  • 3 tablespoon Natvia

  • 2 tablespoon vinegar

  • 2 tablespoon tahini (sesame paste)

  • 1 teaspoon horseradish

  • 1 teaspoon ground cumin

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon paprika

  • Olive oil (optional)


  • 1.

    Strain the yoghurt overnight. This can be done by placing a cloth filter (e.g. cheesecloth) over a large tub, tightening in place with a rubber band (leaving a gap between the cloth and the bottom of the tub). Place the yoghurt in the filter and cover with the tub lid.

  • 2.

    Trim and peel beetroot. Cut into quarters and steam until tender (about 15min). Allow to cool completely.

  • 3.

    Chop the beetroot coarsely using a blender or food processor.

  • 4.

    Mix in all remaining ingredients including the yoghurt. Adjust sweetness and vinegar according to taste, and add olive oil to adjust consistency. Store in fridge for up to a week.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 526kj
  • Fat Total 26g
  • Saturated Fat 8g
  • Protein 21g
  • Carbohydrate 60g
  • Sugar 40g
  • Sodium 1656mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Straining the yoghurt beforehand produces a nice thick dip. You can skip this step, but the dip will be runnier. This recipe makes about 1 kg dip, which is good enough when you have a party. If it’s just for the family then halve the quantities (unless they really love beetroot dip!).

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