Contains gluten. Check the ingredients if you cook for someone with allergies.
A shocking-pink dip of earthy beetroot and creamy white beans, sharpened with lemon and garlic. Beet nitrates are an endurance favourite — serve with rye crispbread and look good doing it.
10 minPrep
10 minTotal
4Serves
Beetroot and White Bean Dip
by · Easy
Vegan
Source of protein
High fibre
Source of potassium
Source of phosphorus
Contains gluten. Check the ingredients if you cook for someone with allergies.
A shocking-pink dip of earthy beetroot and creamy white beans, sharpened with lemon and garlic. Beet nitrates are an endurance favourite — serve with rye crispbread and look good doing it.
10 minPrep
10 minTotal
4Serves
Nutrition
Per serving · 137.5 g
226kcal951 kJ
Protein8.46 g17%
Carbohydrate40.1 g15%
Net carbs †30.1 g
Sugars7.43 g8%
Fibre9.95 g
Fat5.45 g8%
Saturates0.66 g3%
Salt †0.8 g13%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.
Before you start
You'll need
food processor
Ingredients
Quantities scale automatically · metric units (change in profile)
5 g
Dill raw
1 pinch
Common salt/table salt
80 g
Rye crispbread
240 g
Haricot bean mature, canned, drained
20 ml
Olive oil
250 g
Beetroot boiled
1 pinch
Pepper black, dried
20 ml
Lemon juice
1 piece
Garlic raw≈ 5 g
Instructions
1
Put the boiled beetroot, white beans, garlic, lemon juice and olive oil into a food processor and blitz until completely smooth.
2
Season with salt and black pepper, taste, and add more lemon if it needs brightness. Stir in the chopped dill.
3
Serve in a shallow bowl with the rye crispbread for dipping. Keeps three days in the fridge.
Before you start
You'll need
food processor
Ingredients
Quantities scale automatically · metric units (change in profile)
5 g
Dill raw
1 pinch
Common salt/table salt
80 g
Rye crispbread
240 g
Haricot bean mature, canned, drained
20 ml
Olive oil
250 g
Beetroot boiled
1 pinch
Pepper black, dried
20 ml
Lemon juice
1 piece
Garlic raw≈ 5 g
Instructions
1
Put the boiled beetroot, white beans, garlic, lemon juice and olive oil into a food processor and blitz until completely smooth.
2
Season with salt and black pepper, taste, and add more lemon if it needs brightness. Stir in the chopped dill.
3
Serve in a shallow bowl with the rye crispbread for dipping. Keeps three days in the fridge.
Nutrition
Per serving · 137.5 g
226kcal951 kJ
Protein8.46 g17%
Carbohydrate40.1 g15%
Net carbs †30.1 g
Sugars7.43 g8%
Fibre9.95 g
Fat5.45 g8%
Saturates0.66 g3%
Salt †0.8 g13%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.