Ingredients
Scale
- 1 large red beet (about ½ pound, scrubbed)
- 2 cups of ricotta
- Salt to taste
- Lemon zest (for garnish)
- Poppy seeds (for garnish)
Instructions
- Trim beet top and root, and boil in its skin until cooked through (a fork should slide easily into the center of beet, 20-30 minutes.)
- Let sit until cool enough to handle. Peel beet by wrapping with paper towel and wiping off skin, which will slip off easily.
- Process beet and ricotta in a food processor until silky smooth. Season with salt to taste.
- Transfer to a serving bowl. Garnish with a dollop of ricotta, lemon zest and poppy seeds and pair with a glass of delightfully dry Meiomi Rosé.
Notes
Serve with Meiomi Rosé