Summer Beet Dip - Vegan Family Recipes

Summer Beet Dip

makes 1 cup
Course Gluten free, Paleo, Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Vanessa


  • 1 small Beet Beetroot -peeled, diced, and steamed
  • 1 small Red Onion
  • 1/2 Apple sweet ones work best, Jonagold, Gala, or Fuji
  • 6 tablespoons Sunflower Seeds
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoons Horseradish freshly grated or store bought
  • 2 tablespoons Water


  1. Peel, dice and steam beet for about 15 minutes. Beet is done when it can easily be pierced with a fork.
  2. Add remaining ingredients in a food processor along with slightly cooled beet. Blend until desired consistency is reached. (I prefer it a bit chunkier, than too smooth)
  3. Serve cold with bread, crackers, or veggies.

Recipe Notes

1) Beet Dip will last covered in refrigerator for up to 5 days. 2) This recipe calls for horseradish. Either the actually plant or prepared horseradish, NOT horseradish sauce or anything that says creamy horseradish)3) Easily adjust the level of spice by adding more horseradish.