Description
This vibrant whipped beet ricotta dip is rich and sweet, balanced with a zing of lemon zest, perfect for pairing with a refreshing glass of rosé.
Ingredients
Units
Scale
- 1 large red beet (about 1/2 pound, scrubbed)
- 2 cups ricotta cheese
- Salt, to taste
- Zest of 1 lemon
- Poppy seeds, for garnish
Instructions
- Trim the top and root of the beet, leaving the skin on. Place the beet in a pot of boiling water and cook until a fork slides easily into the center, about 20-30 minutes.
- Remove the beet from the water and let it sit until cool enough to handle. Peel the beet by rubbing off the skin with your fingers or using a paper towel.
- In a food processor, combine the peeled beet and ricotta cheese. Blend until smooth and creamy.
- Season the mixture with salt to taste, blending again to incorporate.
- Transfer the whipped beet ricotta dip to a serving bowl. Garnish with lemon zest and poppy seeds.
- Serve with pita chips or fresh vegetables for dipping.
Notes
Serve with Meiomi Rosé for a refreshing pairing. This dip can be made ahead and stored in the refrigerator for up to 2 days. For a smoother texture, ensure the beet is thoroughly blended with the ricotta. Adjust salt to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 5
- Sodium: 150
- Fat: 9
- Carbohydrates: 10
- Fiber: 2
- Protein: 8
- Cholesterol: 30