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Delicious beetroot paste!
We can use it as a dip, sauce, appetizer, spread or a side dish.
It is vegan, vegetarian and incredibly addictive!

Beetroot paste! Super simple and quick to make, with an impressive appearance, Super flavorful, with enjoyable texture, and very simple ingredients (beets, walnuts, garlic, lemon, vinegar, salt and pepper). Serve at room temperature or cold. Beetroot gives freshness and earthy taste that is perfectly balanced with the acidity of vinegar and the freshness of lemon and parsley. Along with the crunchy texture that walnuts add, in its simplicity, this beetroot paste is a masterpiece that will impress everyone!

From the moment we boil the beets, the paste will be ready in five minutes. Blend the beets and garlic in the blender and then mix them with the rest of the ingredients.

It is vegan, vegetarian and fasting. We can serve it as:

Ideal proposal for dips at parties or as a drink accompanying. Incredible upgrade as sauce in your vegan burger !

Be careful! It is incredibly addictive!

Enjoy 🙂

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For this recipe you will need a high-speed blender or food processor.

Photo of beetroot walnuts dip / spread vegan and vegetarian recipe accompanied with bread sticks. A raw vegan and vegetarian recipe from All About Vegans.

Vegan beetroot paste

Delicious beetroot paste! We can use it as a dip, sauce, appetizer, spread or a side dish. It is vegan, vegetarian, fasting and incredibly addictive!
5 from 7 votes
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Course: spread, dip, Appetizers, appetizer
Cuisine: Vegan, Greek / Vegan, Greek Modern / Vegan, Mediterranean / Vegan
Keywords: vegan, spread, lenten, fasting, dip, beetroot, beetroots, beet, beets, paste, beetroot, beetroot, sauce, vegetarian, plantbased
Prep Time: 10 minutes
βράσιμο παντζαριών: 40 minutes
Total Time: 50 minutes
Servings: 4 dip
Calories: 133kcal
Author: Thodoris Tibilis


Ingredients for beetroot paste

  • 250  g beets
  • 4 Tbsp walnuts
  • 2-3 cloves garlic
  • ½ cup fresh parsley
  • 4 Tbsp lemon juice
  • 2 Tbsp vinegar
  • 1 Tbsp olive oil (optional)
  • salt and pepper


Beetroot paste (instructions)

  • Boil the beets, peel them and blend them in a high-speed blender (or food processor) along with garlic, lemon, vinegar and olive oil. Transfer the content of the blender into a bowl.
  • Next, finely chop the parsley, crush the walnuts in the mortar, and add them to the bowl with the content of the blender. Add salt and pepper to taste, and mix well.
  • Taste, and if necessary add garlic, lemon, vinegar, salt or pepper for extra intensity.



  • Instead of walnuts you can use hazelnuts, almonds or sunflower seeds.
  • You can replace parsley with celery or fresh cilantro.
  • When you remove the beets from the pot, put them in cold water to stop the boiling, but also so that you can serve the beetroot dip at room temperature and not too hot.

Nutrition Facts

Sodium: 54mg | Calcium: 34mg | Vitamin C: 19mg | Vitamin A: 655IU | Sugar: 5g | Fiber: 3g | Potassium: 313mg | Calories: 133kcal | Saturated Fat: 1g | Fat: 10g | Protein: 3g | Carbohydrates: 9g | Iron: 1mg

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