Little Saint’s Beet Dip
This plant-based dip is a creamy bite of earthy beets and tangy yogurt, perfect alongside crudités, crackers, or bread. At Little Saint, they use plant-based Cocojune vegan yogurt, which is packed with probiotic cultures that support digestion and immunity. Whatever your dietary preferences, this dip is satisfying, flavorful, and destined to become a staple in your rotation. You can also customize it with a clove of garlic, lemon or orange zest, or fresh herbs like dill and parsley.
Ingredients
- ⅔ pound (300 g) red beets of similar size, scrubbed well
- ¾ cup (180 ml) plant-based yogurt, such as Cocojune, plus more if needed
- 1½ tablespoons fresh lemon juice
- ¾ teaspoon kosher salt, plus more as needed
- Your favorite crackers, bread, or vegetable sticks, for serving
Instructions
- Steam the beets in a double boiler for 30 to 40 minutes, until a sharp knife inserted near the top of the beet slides in and out easily. Remove from the double boiler and let cool completely. Peel the cooled beets with your hands (the skin should rub off easily), then cut them into ½-inch pieces.
- Transfer the beets to a food processor or high-speed blender and add the yogurt, lemon juice, and salt. Process until smooth and creamy. If the dip is too thick, add a bit more yogurt or a splash of water to reach your desired consistency. Taste and adjust the seasoning with salt as needed.
- You can serve the dip immediately or, if you like, refrigerate it for about an hour to let the flavors meld. Transfer the dip to a serving bowl and serve with your favorite crackers, bread, or vegetable sticks alongside. The dip can be stored in an airtight container in the refrigerator for up to 1 week.
Notes
Recipe excerpted from Wineland by Charlie Palmer with Matt Villano (Artisan Books). Photographs by Emma Kruch. Copyright © 2026.
