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Golden Beet Dip
Excerpted from COOKING IN REAL LIFE: Delicious & Doable Recipes for Every Day. Copyright @ 2024 by Lidey Heuck. Photography Copyright © 2024 by Dane Tashima. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.

Make This Golden Beet Dip With Yogurt and Tahini


This easy golden beet dip is a breeze to prepare and works well when paired with everything from carrots to crackers.

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After spending seven years as Ina Garten’s assistant, Hudson Valley-based cook, food writer, and recipe developer Lidey Heuck built a loyal following of her own with the easy, flavor-packed recipes she posts to her blog, LideyLikes. Here’s a sampling from her new cookbook, Cooking in Real Life, which is all about creating great meals for any occasion—from busy weeknights to holiday celebrations.

Lidey Heuck

Golden Beet Dip With Yogurt & Tahini

Recipe by Lidey HeuckCuisine: MediterraneanDifficulty: Easy


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I make this recipe so often that my husband, Joe, jokingly refers to it as our “house dip.” Made with roasted beets, tahini, and Greek yogurt, it’s the perfect creamy dip to eat with crudités, toasted pita, or even baby carrots straight from the bag. Golden beets are sweeter and milder in flavor than red beets, and a little bonus: they won’t stain your hands or your cutting board!


  • 1 pound golden beets, trimmed and scrubbed (about 6 medium beets)

  • 1 Tbsp extra virgin olive oil, plus more for drizzling

  • 1 medium garlic clove

  • ½ cup plain whole milk Greek yogurt

  • ⅓ cup tahini

  • 2 Tbsp freshly squeezed lemon juice

  • 2 tsp maple syrup

  • 1 ½ tsp kosher salt

  • ½ tsp ground turmeric

  • Pinch of cayenne pepper

  • Fresh mint leaves, for serving (optional)

  • Toasted pita, or fresh vegetables, such as sliced cucumbers, scrubbed radishes, celery, peeled or baby carrots, or any other vegetables, for serving


  • Preheat oven to 400°F.
  • Place beets on a large piece of aluminum foil and drizzle them with the olive oil. Roll the beets around gently to make sure they are coated in oil, then wrap the foil around them to form a sealed packet.
  • Place the packet on a sheet pan and roast until the beets are tender when pierced with a fork, 45 minutes to 1 hour. Set aside until cool enough to handle, then peel the beets and discard the skins.
  • In a food processor, combine the beets and garlic and pulse until coarsely chopped. Add the yogurt, tahini, lemon juice, maple syrup, salt, turmeric, and cayenne and process until smooth, 10–15 seconds.
  • Transfer to a small serving bowl. Garnish with a drizzle of olive oil and a few mint leaves, if using. Serve with pita and crudités. This dip will keep for up to 5 days in the refrigerator.


  • TIP › I like using leftover beet dip as a sandwich spread or spooning some onto a grain bowl or salad.
Cooking in Real Life

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