Thermomix Creamy Roasted Beetroot & Horseradish Dip
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This vibrant Thermomix creamy roasted beetroot and horseradish dip combines sweet, earthy beets with a spicy horseradish kick and silky Greek yogurt. Perfect as a striking appetizer, sandwich spread, or veggie dip, it's a healthy and colorful sauce you'll love.
Tested & Approved by FoodieManiac
Every recipe on this site is tested at least 3 times in my home kitchen before publishing. I've been developing sauce recipes for over 8 years, focusing on restaurant-quality results with everyday ingredients. Learn more about me →
Ingredients
- •2 medium beetroots (about 300g), scrubbed and trimmed
- •2 tbsp olive oil, divided
- •1/2 cup (120g) Greek yogurt
- •1/4 cup (60g) sour cream
- •2 tbsp prepared horseradish (or to taste)
- •1 tbsp lemon juice (about half a lemon)
- •1 small garlic clove
- •1/2 tsp sea salt, plus more to taste
- •1/4 tsp freshly ground black pepper
- •1 tsp honey (optional, for balance)
- •Fresh dill or chives, for garnish (optional)
Instructions
- 1
Preheat oven to 200°C (390°F). Toss the beetroots with 1 tbsp olive oil and a pinch of salt, then wrap tightly in foil. Roast for 45-60 minutes, or until tender when pierced with a knife. Let cool, then peel and roughly chop.
- 2
Add cooled, chopped roasted beetroot to the Thermomix bowl. Add garlic clove and blend for 5 seconds/speed 6. Scrape down sides.
- 3
Add Greek yogurt, sour cream, horseradish, lemon juice, 1 tbsp olive oil, salt, pepper, and honey (if using) to the bowl.
- 4
Blend for 15 seconds/speed 6. Scrape down sides and repeat if needed for a smoother consistency.
- 5
Taste and adjust seasoning: add more horseradish for extra heat, more lemon for tang, or more salt as desired.
- 6
Transfer to a serving bowl and swirl the top. Garnish with fresh dill or chives, if desired.
- 7
Serve chilled or at room temperature with crackers, veggie sticks, or as a vibrant spread.
Tips & Variations
Pro Tips
- • For convenience, roast the beetroots up to 3 days in advance and refrigerate until needed.
- • For a lighter dip, use all Greek yogurt instead of a yogurt/sour cream mix.
- • Adjust horseradish to taste – start with less if you’re unsure, and add more for a punchier flavor.
- • If you prefer a chunkier texture, blend less or pulse for a few seconds at the end.
- • Let the dip chill for at least 1 hour for flavors to meld before serving.
Storage
- • Refrigerator: Up to 1-2 weeks in airtight container
- • Freezer: Up to 3 months (thaw overnight in fridge)
- • Best Practice: Store in glass jars for longer freshness
Recipe Variations
- • Add 2 tbsp crumbled feta or goat cheese for extra creaminess and tang.
- • Swap sour cream for vegan yogurt to make this dip completely dairy-free.
- • Stir in a tablespoon of tahini for a nutty, earthy note.
Frequently Asked Questions
Can I use pre-cooked or vacuum-packed beetroot?
Yes, you can use plain pre-cooked or vacuum-packed beetroot to save time. Avoid pickled beetroot, as it may alter the flavor.
Is this dip suitable for freezing?
Dairy-based dips can change texture after freezing. For best results, enjoy fresh or keep in the fridge. See our guide: <a href="/articles/freezing-sauces-best-types-how-to-thaw">Freezing Sauces 101</a>.
How spicy is the horseradish?
Prepared horseradish adds a gentle heat. Adjust the amount up or down to suit your taste.
Can I make this dip vegan?
Absolutely! Use plant-based yogurt and sour cream alternatives for a vegan version.
What can I serve with this dip?
It’s delicious with crackers, pita chips, raw veggies, or as a sandwich spread.
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