Beetroot & Tuna Dip Recipe
This Beetroot and Tuna Dip proves that unexpected flavor combinations can be seriously delicious. It’s creamy, savory, and vibrant, with a bold purple color that makes it a standout appetizer for any occasion.
Ingredients
- 2 medium beets grated roasted or store bought
- 1 can 113g tuna in oil or water
- 1 hard boiled egg chopped
- 1/3 cup plain greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp fresh dill chopped
- 1 tbsp chives chopped
- 3 tbsp lemon juice
- Salt and black pepper to taste
Instructions
- If using fresh roasted beets, peel and grate them. If using store-bought pre-cooked beets, simply grate them and set aside.
- If using tuna in oil, drain the excess oil. If using tuna in water, drain well.
- Add the grated beets, tuna, chopped hard-boiled egg, Greek yogurt, Dijon mustard, fresh dill, chives, and lemon juice to the bowl with the tuna.
- Add salt and black pepper to your preference. Mix everything thoroughly until well combined.
- For the best flavor, refrigerate the dip for about 15–30 minutes before serving to let the flavors meld.
- Transfer to a serving bowl and garnish with extra dill or chives. Serve with crackers, toasted bread, or fresh vegetable sticks.
Video
Notes
- Grate the beets finely. Finely grated beets blend more smoothly into the dip and give it a creamier texture without large chunks.
- Drain the tuna very well! Excess liquid can water down the dip, so take a moment to press out as much moisture as possible.
- Let it chill before serving. Even a short rest in the fridge helps the flavors meld and improves the overall texture! I like to chill mine about 15 to 20 minutes before serving.
- Season at the end. Beets vary in sweetness, so tasting and adjusting salt and lemon juice at the end makes a big difference.
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