Beet Ricotta Dip with Vegetables

Name: Beet Ricotta Dip with Vegetables
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 6 to 8 servings
Ingredients: 3 medium beets (about 8 ounces), skins scrubbed; Olive oil, for drizzling; Kosher salt and freshly ground black pepper; 1 cup whole milk ricotta; 2 tablespoons red wine vinegar; Flaky salt, for sprinkling; Serving suggestions: radishes, cucumbers, cherry tomatoes

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Level: Easy

Total: 1 hr 15 min (includes cooling time)
Active: 15 min

Yield: 6 to 8 servings

Level: Easy

Total: 1 hr 15 min (includes cooling time)
Active: 15 min

Yield: 6 to 8 servings

Ingredients

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3 medium beets (about 8 ounces), skins scrubbed

Olive oil, for drizzling

Kosher salt and freshly ground black pepper

1 cup whole milk ricotta

2 tablespoons red wine vinegar

Flaky salt, for sprinkling

Serving suggestions: radishes, cucumbers, cherry tomatoes

Directions

Preheat the oven to 450 degrees F.
Use a large sheet of foil to form a nest around your beets, then toss with some olive oil and a healthy pinch of kosher salt and pepper. Seal in foil and roast in the top third of the oven until the beets are fork-tender, 45 minutes.
Carefully unwrap the beets and let cool, then slice into quarters. Add the beets, ricotta, vinegar, a large pinch of kosher salt and several grinds of fresh pepper to a food processor. Blend until smooth, then taste, adding more salt and pepper if needed. Pour into a serving bowl and drizzle with olive oil, a few cracks of fresh black pepper and a sprinkle of flaky salt. Serve with the vegetables.