How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Vegan Roasted Beetroot Dip?

You need 8 ingredients. The key ingredients include: 4 cups raw beetroots (cut into chunks or when roasted makes about 3 cups), 1/8 cup cold pressed extra virgin olive oil (or more for desired consistency), 4 teaspoons finely chopped fresh garlic, 5 teaspoons finely chopped jalapenos, might need less depending on the chilli (or more), and more.

Is Vegan Roasted Beetroot Dip suitable as vegetarian?

Yes, Vegan Roasted Beetroot Dip falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Vegan Roasted Beetroot Dip?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vegan Roasted Beetroot Dip Recipe

Name: Vegan Roasted Beetroot Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups raw beetroots (cut into chunks or when roasted makes about 3 cups); 1/8 cup cold pressed extra virgin olive oil (or more for desired consistency); 4 teaspoons finely chopped fresh garlic; 5 teaspoons finely chopped jalapenos, might need less depending on the chilli (or more); 3/4 teaspoon roasted cumin seeds (just over 3/4 tsp); 3/4 teaspoon roasted coriander seed (just over 3/4 tsp); 1/3 cup fresh cilantro, chopped finely; 1 teaspoon celtic sea salt (to taste)

Try this homemade Vegan Roasted Beetroot Dip recipe the whole family will love. Made with beetroots, cold pressed, fresh garlic and depending. Easy step…

This Vegan Roasted Beetroot Dip relies on simple, everyday ingredients such as finely chopped fresh garlic and celtic sea salt (to taste). It comes together quickly and makes 4 servings, at about 82 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

4 cups raw beetroots (cut into chunks or when roasted makes about 3 cups)
1/8 cup cold pressed extra virgin olive oil (or more for desired consistency)
4 teaspoons finely chopped fresh garlic
5 teaspoons finely chopped jalapenos, might need less depending on the chilli (or more)
3/4 teaspoon roasted cumin seeds (just over 3/4 tsp)
3/4 teaspoon roasted coriander seed (just over 3/4 tsp)
1/3 cup fresh cilantro, chopped finely
1 teaspoon celtic sea salt (to taste)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
82 kcal
Category
Vegetarian

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Vegan Roasted Beetroot Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions