Roasted Beet Dippy Sauce

Yields 2 Cups

Roasted Beet Dippy Sauce

This recipe is inspired by my amazing Mother-in-law, Jan. She's a zesty lady who loves her beets and her beats! Happy Mother's Day!

10 minPrep Time

2 hrCook Time

2 hr, 10 Total Time

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  • 1 Medium Beet, roasted (enough for 2 cups cut into small cubes)*
  • 1 Avocado
  • 1 Juicy Lemon, zest of whole lemon & juice of half (adjust to your zestiness)
  • 1.5 Tbsp. Fresh Tarragon
  • 1 Tbsp. Fresh Thyme
  • 1 tsp Coconut Oil, melted
  • Salt and Pepper


  • Set oven to 375F
  • Scrub and trim beet, rub with melted coconut oil
  • Wrap the beet in aluminum foil and place on a baking sheet for, bake for 2 hours
  • Once you can pierce the beet with a fork pull it out of the oven and let it cool for 10mins, peel and cut
  • In a large bowl or food processor add the beets, avocado, lemon zest, lemon juice, herbs, salt and pepper
  • Using a hand blender or your food processor blend until smooth, adjust seasonings as needed
  • Garnish with lemon zest and chopped herbs before presenting, it looks beautiful!


I used this dippy sauce instead of cocktail sauce and it made the shrimp (aka prawns) taste like magic!

Another delicious substitution, use this instead of mayonnaise in your favorite chicken salad recipe!

*You can simplify this recipe by using a can of beets or ones which come pre roasted. Confession, I had never roasted a beet before and Bobby Flay said it would only take 45mins. He lied. I've yet to master my beet roasting so your way is probably better