| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 15 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 74 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 16 mg |
| Sodium | 175 mg |
Reviews
This is tasty but needs a bit more flavor. I’d add some garlic next time. It made a lot of dip and was delicious with cucumbers.
Super delicious! It had a great flavor and we ate it with all kinds of vegetables and crackers. My family and I really enjoyed it!
Great flavor and delicious. Had it with fresh zucchini and wheat thins. Would be great with all kinds of vegetables.