Easy Beet Yogurt Spread Recipe

Beets are the vegetable that people tend to forget about. My hope is that this easy beet yogurt spread will remind you of the awesomeness this vegetable offers.

With a creamy smooth texture and robust beet flavor, it is a healthy choice for dipping vegetables and crackers. It can also make a great sandwich spread!

While the version here is just for my vegan readers, you can also make it non-vegan just by swapping out the vegan yogurt for Greek yogurt.

Of course, as with all recipes – do not be afraid to try new things! I have heard some have added some red pepper to spice things up a bit, while others like to add some fresh herbs. This beet yogurt recipe is a great base, but I always encourage you to make it your own.

Related: How to make a super simple berry sauce

beets on a table

Beet Yogurt Spread Recipe

You will need a food processor for this recipe to get that smooth and creamy texture. Recipe makes about 2 cups of spread.


  • 4 medium beets
  • ½!– /wp:list-item –>
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • ½ teaspoon salt


  • In a large pot add enough water to cover beets.
  • Bring water to a boil.
  • Scrub beets to clean and place in boiling water and cook on medium heat for approximately 30-40 minutes or until flesh of beet can be pricked with a fork.
  • Drain beets and let cool.
  • Peel beets, run them under cold water and gently slough off skin.
  • Chop beets.
  • Add all ingredients to food processor and puree until smooth.

If you are not going to enjoy it right away, place in an airtight container and store in the refrigerator. It should remain fresh for approximately 7-10 days.

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Beet Yogurt Spread Recipe

Vegan Beet Yogurt Spread

Yield: 2 cups
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Vegan beet yogurt is a perfect dip option for vegetables, crackers, and so much more.


  • 4 medium beets
  • 1/2 cup vegan yogurt
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt


  1. Fill pot with enough water to cover beets.
  2. Bring to a boil
  3. Scrub beets and cook until a fork can easily pierce the flesh (about 30-40 minutes)
  4. Drain beets and let cool
  5. Peel beets
  6. Chop into small pieces
  7. Add all ingredients into a food processor and puree until smooth


To peel beets run them under cold tap water and gently slough off the skin.

Spread should be places in an airtight container and stored in the refrigerator for no more than a week.

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