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Beetroot Dip and Crackers

Beets are a great source of natural sugars and vitamins, and I find myself with an abundance in my fridge mid-winter. So, recently I boiled a giant batch and have them at the ready for a salad, or snack. Turmeric is also a wonderful spice with health and taste benefits. This recipe turns cooked beets into a delicious simple dip great to go with veggie sticks, crackers and cheese, or as a base for a salad dressing.

3-4 medium sized beets
1 cup plain yogurt
2 tsp powdered turmeric
½ tsp salt *
*smoked salt takes this recipe to a whole other level.

1. Boil beets until soft
2. Let beets cool *
3. Coarsely chop into rough chunks and place in a food processor and puree.
4. Add yogurt, turmeric, and salt and blend.
*remove skins or keep, as you prefer.

About Andrea Todd
Home chef Andrea Todd has been learning by experimenting and trying new foods and combinations in the kitchen for years. She loves to share ideas and tips, and sticks to simple recipes that taste good, are seasonal and easy to make, and locally grown. Sharing is an integral part of Andrea's food philosophy. Whether through a meal in her kitchen with one friend or a community cooking event with 30, she finds the shared experience of food inspiring. The recipes she creates are starting points, designed to be replicated, expanded, or revised as you like. Enjoy!

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Andrea writes blog articles for Seventh Generation.