One Dish, Four Ways - The Creamy Beetroot Recipe That Does It All. GF-DF
The Dip That’s Also a Sandwich Filler, Starter, a Side, and a Party Dish
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Due to my food intolerances, I often cook more from scratch than I have time or energy for. That means I’m always looking for ways to make things easier—and having flexible recipes really helps.
Think of it like this: an everyday dish that can be dressed up with a few good sides and toppings to become something special. Or simple components you can mix and match. A bit like a capsule wardrobe—only with a lot less beige and loads more flavour.
This is the philosophy I use when creating recipes, because:
It cuts down on prep time
It gives busy cooks the freedom to be creative, within a safe container—less chance of adding something that doesn’t agree with you or your loved ones
It lets you keep things simple when you’re short on time or energy, or elevate a dish when you want to impress. A sauce could work with a different grain or protein, or you can tweak the herbs and spices to make it taste totally different.
Creamy Beetroot & Horseradish Dip (or Spread)
This dip is so versatile.
Use it as a:
Sandwich filler
Dip with crudités or crackers
A base for a starter
Side
Party centrepiece
It’s naturally free from gluten, dairy, and eggs*, and it can be made nut-free too.
*I use a ready-made horseradish sauce. Always check the label to make sure it suits your dietary needs, as some brands contain egg and/or dairy.
The Simple Dip
At its simplest, this is a creamy dip or spread.
Serve with crudités
Spread on crackers or toast
Use in a wrap or sandwich
But if you want to level it up...
Fancy Version (Starter, Side, or Party Dish)
It looks fancy, tastes fresh and creamy, and has that lovely citrus brightness that lifts the whole dish.
There’s no real cooking involved (just a bit of nut or seed toasting), which makes it ideal for warmer weather. But the earthy beetroot and punchy horseradish also work beautifully in cooler months.
You can make this ahead of time and assemble just before serving.
Bonus: As A Roast Potato Topping
This dip is also amazing spooned over baby roast potatoes.
Just loosen it slightly with a splash of plant-based milk or water—enough to coat the potatoes, not enough to thin the flavour. Finish with chopped fresh mint, basil, parsley, or dill.
Creamy Beetroot & Horseradish Dip (or Spread)
Serves 4 as a dip/starter base. It makes aprox 500g.
Takes 8 minutes to make the dip once the sunflower seeds have been soaked.
Making this in a blender gives a smooth texture. If you only have a food processor then you might have a bit more texture adding cold beatroot juice can help with this.
Ingredients for the dip
100g sunflower seeds soaked for a minimum of 2 hours then drained.
180g roughly cut precooked beetroot without vinegar or a sauce (You can get this in the supermarket)
2.5 tablespoons of fresh lemon juice
1 tablespoon of apple cider vinegar.
28g horseradish sauce * Always check the label to make sure it suits your dietary needs, as some brands contain egg and/or dairy.
1.7g aprox roughly chopped fresh dill fronds
1 tablespoon beetroot juice (From the precooked beetroot packet) if needed
Salt and pepper to taste.
Ingredients to make it into a starter, side, or party dish**
More of the roughly cut precooked beetroot without vinegar or a sauce.
An orange
More of the fresh dill
Small handful of fresh mint leaves
Optional
(Plant-based) feta
1.5 to 2 tablespoons toasted pine nuts or pumpkin seeds if you can’t eat nuts
3-4 walnut halves chopped and toasted (Leave off if you can’t eat nuts)
Walnut oil if you don’t have walnuts.
Description
Put the sunflower seeds in a bowl and cover with hot water for a minimum of 2 hours up to 8 hours. Then drain.
Add to your food processor or blender with the beetroot, about half the horseradish sauce, lemon juice and vinegar and fresh dill and blend together till smooth.
Add salt, pepper to taste and see if it needs any more lemon juice. Check the consistency. If it is a little bit thick then tip it out into a container. you will find it tricky getting out some of it from the blender so use the tablespoon of beetroot juice and a small splash of water (if needed) and put the lid back on and shake. This should help with getting it out. Mix the part with the added juice/water together with the rest of the dip and check the flavour. Add more of the horseradish a bit at a time by mixing it in throughly. Keep checking the flavour.
If it is a regular horseradish sauce - the beetroot and horseradish should be well balanced here with the amounts given. If you’d like a stronger horseradish kick, add just an extra 0.5 to 1g so it doesn’t overpower the dish. By adding only half first of all will help just incase your horseradish is extra strong or hot.
If making it into a starter, side or party dish** then spread the dip onto a plate or serving tray, leaving about an inch around the edge.
Make sure the dip is thick enough that you can’t see the plate underneath—so every bite has flavour.
Top with thin slices of orange (no peel or pith) and pre-cooked beetroot. Alternate colours for visual impact (see photo).
Add some or all of the following toppings:
Crumbled plant-based or dairy feta - adds a tangy creaminess
Finely sliced fresh mint and dill fronds - adds freshness
Toasted pine nuts or chopped walnuts (if tolerated) for crunch and earthiness
A drizzle of walnut oil if you're not using chopped walnuts.
Nut-free? Use toasted pumpkin seeds instead.
** If making this for a party, you will need more dip and toppings depending on how many people you have coming and the size of your serving tray.
I’d love to hear what’s your go-to dish that feels fancy but takes hardly any effort? drop it in the comments!
Looking for another easy recipe? Try this side. Delicious and easy to make.
yum!
This is a. winning combination and creative use for a precooked product!