Brilliant Beet Dip

The color alone stops people in their tracks. A full pound of cooked beets pureed with soft tofu creates a dip so vividly magenta it looks like it was dyed, but it’s 100% natural.

Soft tofu is the creamy base here instead of sour cream or yogurt, making this fully vegan while still giving the dip a smooth, rich texture. You won’t taste the tofu at all; it just disappears into the beet puree and provides body.

Apple cider vinegar cuts through the earthy sweetness of the beets, while dry mustard, thyme, and tarragon add a French-leaning herbal backbone. Minced shallots bring a mild bite that’s gentler than raw onion. Start with one tablespoon of vinegar and add more to taste; the acidity level depends on how sweet your beets are.

Chef Tips

• Use well-cooked, truly soft beets; undercooked beets leave grainy bits in the dip no matter how long you blend
• Drain the tofu thoroughly; excess water thins out the dip and dilutes the beet flavor
• This dip deepens in color and flavor over a day in the fridge; make it ahead for the best results
• Serve with pita chips, raw vegetables, or spread on crostini for a stunning appetizer presentation

Variations

• Horseradish kick: Add a tablespoon of prepared horseradish for a classic beet-horseradish pairing
• Roasted garlic: Blend in 2-3 cloves of roasted garlic for a sweeter, mellower depth
• Walnut beet: Add ¼ cup toasted walnuts to the food processor for a richer, nuttier dip