Roasted Beet Garlic Walnut Dip

A delicious, antioxidant-rich alternative to hummus
A deep red, beet dip in a mason jar with a spoon sticking out.
© Can Stock Photo Inc.

Elevate after-school snacks with a vibrant, tasty, creamy dip. Perfect for veggies, pitas, and crackers, the combination of roasted beets, garlic, and walnuts creates a savoury symphony of flavour that is anything but boring!

Roasted Beet Garlic Walnut Dip


  • 2-3 medium-sized red beets
  • 1 whole garlic
  • ⅓ cup walnuts, toasted
  • 2 Tbsp yogurt or tahini
  • 3 Tbsp lemon juice, freshly squeezed
  • Salt and pepper, to taste
  • 2-3 Tbsp olive oil


  1. Preheat oven to 400°F.
  2. Peel and dice beets into 1 ½-inch pieces and toss onto a parchment paper-lined baking sheet.
  3. Slice the top off the head of garlic and place it in the centre of a piece of tinfoil. Drizzle with oil, then wrap with foil and seal. Transfer to the baking sheet with the beets.
  4. Roast for 30 minutes. Remove from oven and let cool to room temperature.
  5. Uncover garlic, turn the head upside down and gently squeeze out cloves. They should slide out quite easily. Set three cloves aside and refrigerate the rest for another use (they freeze wonderfully too!).
  6. Add beets, reserved garlic cloves, walnuts, yogurt, and lemon juice to a food processor. While it pulses add a few tablespoons of oil to create a smoother consistency. Taste and season, if necessary.
  7. Pour into a small bowl and garnish with a few walnut chunks, a drizzle of olive oil, or even a dollop of yogurt and fresh herbs!

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