Honey Roasted Beetroot Feta Dip with Yogurt

Looking for a creamy, flavorful dip to make? This honey roasted beetroot feta dip is surprisingly easy to make, but looks fancy with any appetizer spread! Serve with crostini, crackers, crunchy veggies, or whatever you’re in the mood for.

This dip recipe is vegetarian, with tangy Greek yogurt and honey glazed roasted beets as its base. It’s similar to hummus, but without the chickpeas (and with less oil).

beetroot feta dip with crostini in a white bowl with a grey towel behind it

Beetroot Yogurt Dip with Feta

All you need to make this dip is a food processor (or blender), and a sheet pan for roasting the beets. And, it really only takes 15 minutes of actual prep time. (The rest of the time is just waiting for the beets to roast). It’s a simple and delicious appetizer or snack for any occasion, and easily portable.

The dark red hue of the beets mixed with the Greek yogurt and feta gives the dip its gorgeous bright rose/pink color. It’s as pretty as it is tasty!

Another plus: beetroots are loaded with essential vitamins and minerals, like fiber, potassium, folate, iron, and vitamin C. Along with the Greek yogurt and feta, this dip is super nutritious! Just another reason to try it. 🙂

Recipe Ingredients

Here’s what you’ll need to make this dip:

  • beets: Beetroots make up the base of this recipe. You’ll need 2 medium-sized beets or 3 small beets. The ‘beetroot’ is the round, red portion of the beet that grows underground. You won’t use the greens of the beet here, but they are edible if you want to save them for another recipe! Sometimes, beetroots are sold on their own (without the leafy green part).
  • feta: Feta cheese is a tangy and salty white cheese. It pairs perfectly with the earthiness of the roasted beets. It’s also packed with nutrients, so that’s an added plus! You can swap out the feta for goat cheese here if you prefer – they have a similar taste.
  • Greek yogurt: Plain Greek yogurt smooths out the beet and feta combination, and adds some protein to the dip. If you don’t have plain yogurt, sour cream or cream cheese can be used instead.
  • garlic: We’re tossing a couple garlic cloves into the dip to give it even more of a flavor pop.
  • lemon juice: Lemon juice adds a brightness to the dip’s flavor, and helps keep it fresh longer.
  • honey: We’re roasting the beets in honey for a hint of sweetness.
  • olive oil: This gets tossed with the honey to coat the beets for roasting. I also added a little extra olive oil drizzled over the dip at the end, but that’s totally optional!

And of course, you’ll need whatever you’re serving this dip with! I cut up a baguette and some cucumbers here.

crostini with beetroot dip and feta

How to Make Honey Roasted Beetroot Dip

Making this dip is really simple! Here’s a breakdown of the steps:

Step 1: Roast Beets

Start by roasting your beets! They’ll probably have some dirt on them, so scrub them under running water with a vegetable brush. Next, using a sharp knife, cut each beet into halves, then into half-moon wedges about 3/4 inch thick. Place on a sheet pan lined with parchment paper. (This makes sure the beets don’t stick to the pan after roasting.)

Separately, mix together honey and olive oil in a bowl. Pour over beet wedges and toss well, until evenly coated. Sprinkle with salt and pepper. Then, roast at 375 degrees Fahrenheit (190 degrees Celsius) for about 35 minutes, until they’re tender when poked with a fork.

honey roasted beetroot wedges on a sheet pan

Let the beets cool for a few minutes, until no longer hot to the touch.

Step 2: Puree Ingredients in Food Processor

Next, place roasted beets and the rest of the ingredients (feta, Greek yogurt, garlic, and lemon juice) in a food processor or blender. Puree until smooth. (You may need to stop and scrape down the sides a few times to make sure the dip is evenly pureed.)

If the dip is too thick, add a small amount of water and puree again. Continue until you’ve reached your desired consistency.

ingredients for beetroot feta dip in a food processor

Step 3: Top With More Feta & Serve

Lastly, spoon the dip into a bowl, sprinkle more feta on top, and serve. You can also add herbs here if you’d like, such as fresh basil or red pepper flakes for a little heat.

I drizzled a little extra olive oil over the dip for presentation, but it’s also a tasty addition if you’re so inclined!

beet dip surrounded by cucumber slices and bread slices next to a grey kitchen towel

Can I use pre-cooked beets?

You definitely can! This is helpful if you want to save time. The beets won’t have that added sweetness from roasting in honey though, so you might want to add a little honey in with the dip ingredients before you puree everything.

Can I make this dip ahead of time?

Yes! You can prep just the roasted beets ahead of time, or make the whole dip. It should last for at least 5 days in an airtight container in the refrigerator.

What To Serve With Beetroot Feta Dip

Here are some ideas for what to serve with this dip:

  • crusty bread or crostini
  • crunchy vegetables like cucumbers, carrots, bell peppers, etc.
  • crackers
  • pita bread or pita chips
  • or spread on a sandwich!

I hope you love this creamy beetroot feta dip! I ate a ton of it – with crostini and cucumbers – as my entire lunch one day, because it’s just that good.

You’ll find the full recipe at the bottom of this post. If you try it, I’d love if you shared your thoughts with a rating and comment below.

If you’re looking for another fun recipe to serve at a party or gathering, these cherry chocolate dessert bites are cute and delicious!

Honey Roasted Beetroot Feta Dip

This creamy, honey roasted beetroot feta dip is surprisingly easy to make, but looks fancy with any appetizer spread! Serve with crostini, crackers, crunchy veggies, or whatever you're in the mood for.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Appetizer, Snack
Cuisine American
Servings 12 servings


For the roasted beets:

  • 2-3 beets (small or medium)
  • 1 Tbsp honey
  • 2 Tbsp olive oil
  • salt & pepper

For the dip:

  • 8 oz feta (reserve 2 oz for topping)
  • 3-4 Tbsp plain Greek yogurt (depending on the consistency/color you want)
  • 2 cloves garlic
  • 1 Tbsp lemon juice


  • Scrub beets under running water with a vegetable brush. Cut each beet in half, then into 3/4 inch half-moon wedges. Place on a parchment paper-lined sheet pan, spread out in a single layer.
  • In a bowl, mix honey and olive oil. Pour over beets and toss well to coat. Sprinkle with salt and pepper.
  • Roast beets at 375ºF (or 190ºC) for 35 minutes, or until fork-tender. Allow to cool.
  • Place beets, feta (reserve 1-2 oz for topping if desired), Greek yogurt, garlic, and lemon juice in a food processor or blender. Puree until smooth.* (You may need to stop and scrape down the sides of the food processor a few times to ensure the dip is evenly pureed).
  • Spoon into a bowl and top with extra feta, then serve!


Store dip in an airtight container in the refrigerator for up to 5 days.
*If the dip is too thick, you can add 1 tablespoon of water, in increments, until it reaches your desired consistency.
Keyword dips, spreads

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