Go Back
beetroot dip greek traditional recipe

Beetroot Dip

Τhe Smashed Potato
Are you looking for a beetroot dip recipe with the most vibrant color and taste delicious? Then it's your lucky day because here it is!
It is sweet and spicy at the same time and that makes it perfect to de added in yummy sandwiches. Don't forget to spread it on a slice of toasted bread with some chia seeds and a diced avocado on the top or with just some arugula leaves.
Try it and you won't lose, it is perfect to serve it with your meals or with your everyday snacks.
Prep Time 10 mins
Total Time 10 mins
Course Side Dish
Cuisine Mediterranean
Servings 1 cup
Calories 325 kcal


  • 1 boiled beetroot (regular size)
  • 1 clove garlic
  • 1 tsp olive oil extra virgin
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp balsamic vinegar
  • 1/2 ripe avocado (*optional)
  • 1 tbsp greek yogurt or unsweetened plant-based yogurt (*optional)
  • 2 tsp smashed nuts (*optional)


  • Cut the beetroot into pieces.
  • Put all the ingredients into a food processor.
  • Mix them up to 3-4 min until they become a smooth sauce.


  • Storage: Store it in the fridge for up to a week.
  • Variations:
    • Flavored it with more garlic,
    • add a half of avocado plus,
    • add a tbsp or more of greek yogurt (or unsweetened plant-based yogurt) and
    • some smashed nuts. It's up to your taste!
  • Served: Served with pita bread,
    • crispy oven potatoes,
    • as a salad topping or
    • spread it in a delicious sandwich.
*I am not a professional nutritionist, this is an estimated nutritional chart.
Keyword beetroot dip, beetroot sauce, beetroot spread