Beet Ricotta Dip with Vegetables
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 74
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 4
- Cholesterol
- 16
- Sodium
- 175
- Total: 1 hr 15 min (includes cooling time)
- Active: 15 min
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
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.