Mint Yogurt Beet Dip with Roasted Sweet Potato Rounds


Beets are a beautiful, versatile food. And as we near the equinox and the darkest part of the year, this beet dip with mint and greek yogurt is a bright, beautiful burst of color to brighten your day. And, it’s really freaking tasty.

My first exposure to this beet dip was the result of a fridge cleaning party a couple years ago. When I had company. And company volunteered to cook. (How lucky am I?) I did not object. Jess is a fantastic cook. But I really didn’t have much to offer.

The fridge was pretty bare. It was a Tuesday night, and I don’t get my CSA until Wednesday. So I was without many vegetables and the pantry also had limited stock.

Nevertheless, Jess worked her magic. She managed to pilfer a little of this, a little of that, and under her direction, we soon had dinner.

Of all the dishes that night, this beet dip stood out the most. Never had I ever thought to boil beets and the use them to make a sauce or a dip. I usually just roast them and eat them as is. But in dark of winter, this bold beet dip nudged me to keep playing with my vegetables and never get complacent.

Mint Yogurt Beet Dip with Roasted Sweet Potato Rounds

It’s really quite a simple recipe. Boil some beets. Blend them with yogurt and mint. Roast some sweet potatoes. Spoon some dip on top. I’ve also served the beet dip over savory waffles for dinner, with refried black beans and thinned it out for a salad dressing.

The flavors are as bold and bright as the color with zingy fresh mint; deep, earthy sweetness of the beets; and a creamy, smooth, tangy yogurt. The sweet potato rounds complement the color and flavor, but you could also roast carrot planks or serve with carrot sticks. Apple slices go well with this mint yogurt beet dip too. Heck, I’ve even put it on a sandwich. The options are endless.

Looking for other dips for sweet potato rounds? I threw a pintxo party last summer with a bunch of dips and spreads that would be excellent atop roasted sweet potato rounds. I particularly enjoyed this white bean hummus and arugula pesto combination and this easy roasted zucchini dip. I’m also digging this roasted beet hummus.

Mint Yogurt Beet Dip with Roasted Sweet Potato Rounds

A bright and colorful beet dip recipe with refreshing mint and greek yogurt. Served with roasted sweet potato planks for an easy gluten free appetizer.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 cups


  • 2 large sweet potatoes
  • 1 tablespoon olive oil
  • 6 small beets (about 350g)
  • 1/3 cup plain greek yogurt
  • 1/4 cup packed mint


  1. Heat oven to 350°F.
  2. Slice sweet potatoes into 1/4-inch rounds. Toss with olive oil and salt to taste. Spread sweet potatoes evenly on a baking sheet.
  3. Roast sweet potato rounds 10 to 12 minutes on each side.
  4. While sweet potatoes are roasting, bring a pot of water to a rolling boil.
  5. Peel and quarter the beets. Add to boiling water and boil until tender, about 15 minutes.
  6. When beets are cooked, drain and transfer them to a food processor or blender.
  7. Add greek yogurt and mint to the food processor. Puree until smooth.
  8. Transfer beet dip to a bowl and top with a sprinkle of mint. Serve with roasted sweet potato rounds.

Recipe Notes

Seasoned Secret

I love using red beets in this recipe for their vibrant color. You could also use golden beets or chioggia beets instead. Be sure your beets are very tender before trying to make your dip. Each component can also be made ahead and stored before serving.


Swap in your preferred dairy free yogurt for the beet dip.


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