This Whipped Beet Ricotta is vibrant and delicious, especially when surrounded by a variety of fresh veggies to dip in it!
A Stunning Whipped Ricotta for Entertaining
If you’ve never had whipped ricotta, it’s a must try! It’s one of our absolute favorite appetizers to enjoy as a family or to make for a party. So simple, yet so scrumptious! Brandon and I will even make a batch of it just for ourselves to enjoy on a date night in with lots of veggies, lightly toasted bread and crackers to dip in it. Mmmm…mmmm!
For springtime, I wanted to spruce up our regular whipped ricotta with the vibrant flavor and color of beets. Such a beautiful and tasty twist. We’re obsessed!
Beautiful Look and Taste
Just blend ready-to-eat beets together with lemon juice and gently mix it in with the already whipped ricotta. The results are a light and airy dip with an absolutely beautiful look and taste. It’s an appetizer I’m eager to make often because I know everyone enjoys it. The opportunities to make it are endless: brunch, dinner party appetizer, date night in, ladies lunch, summertime or springtime snack board, bridal shower, baby shower, engagement party…
It’s easy, beautiful, and oh so delicious! Simply make the dip and set it out on a board or platter with toasted baguette slices and a variety of fresh vegetables.
What Do I Need to Make Whipped Beet Ricotta?
(see recipe for measurements and details)
- Ready-to-eat, steamed and peeled baby beets
- Lemon
- Whole-milk ricotta
- Kosher salt
- Fresh rosemary, for garnishing
- Sea salt, for garnishing
- Crostini, for serving
- Asparagus
- Carrots
- Radishes
- Snow peas
- Broccolini
- Cauliflower
- Endive leaves
How to Make Crostini
Bake crostini so that they’re crisp, crunchy and ready for enjoying. Layered with your favorite toppings, scooped into a tasty dip or on their own, these baked crostini are perfect for snacking.
How to Make Whipped Beet Ricotta
- Start by zesting a large lemon and then squeezing the juice from it.
- Place the ready-to-eat baby beets and juice from the lemon in a blender and blend until smooth.
- Using a stand mixer fitted with the wire whisk, whip the ricotta on high speed for 1-2 minutes or until light and airy. Add the blended beets mixture, lemon zest and 1/2 teaspoon kosher salt to the whipped ricotta and whip again for another 1-2 minutes.
- Transfer whipped beet ricotta to a serving bowl and finish with chopped fresh rosemary and a sprinkle of sea salt. Serve with toasted baguette slices and fresh spring vegetables for dipping.
In the Media
I shared this stunning Whipped Beet Ricotta Board in the Spring 2020 Issue of IBB Home Magazine along with a delicious Skillet Chicken Piccata, amazing Carrot Cake Cookies and refreshing Sparkling Raspberry Mojitos. It’s sure to be a delicious spring with all of these beautiful recipes…
The Best Easter Brunch Recipes
Plan a festive and delicious Easter meal for your loved ones with this collection of The Best Easter Brunch Recipes. Fresh and flavorful sides, festive snacks and desserts–there’s so much yumminess to choose from.
I hope you and your loved ones enjoy this Whipped Beet Ricotta recipe as much as we do. When you make it and share on social media, be sure to tag me @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I love seeing you make and enjoy the recipes I share!
xoxo,
Whipped Beet Ricotta
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 4-6
- Category: Appetizer
Description
This Whipped Beet Ricotta is vibrant and delicious, especially when surrounded by a variety of fresh veggies to dip in it!
Ingredients
- 8 ounces ready-to-eat, steamed and peeled baby beets
- 1 large lemon, zest and juice, divided
- 1 (16 ounce) container whole-milk ricotta
- 1/2 teaspoon kosher salt
- chopped fresh rosemary, for garnishing
- sea salt, for garnishing
- toasted baguette slices, for serving
- fresh raw spring vegetables, for serving
Instructions
- Start by zesting a large lemon and then squeezing the juice from it.
- Place the ready-to-eat baby beets and juice from the lemon in a blender and blend until smooth.
- Using a stand mixer fitted with the wire whisk, whip the ricotta on high speed for 1-2 minutes or until light and airy. Add the blended beets mixture, lemon zest and 1/2 teaspoon kosher salt to the whipped ricotta and whip again for another 1-2 minutes.
- Transfer whipped beet ricotta to a serving bowl and finish with chopped fresh rosemary and a sprinkle of sea salt. Serve with toasted baguette slices and fresh spring vegetables for dipping.
This sounds amazing! Is the lemon necessary or can i substitute for honey? Have a citrus allergy. Thank you!
Hi Em! You can definitely leave the lemon zest and juice out. I would recommend whipping in about 1 tablespoon of honey at a time until of desired sweetness. I hope this helps and that you enjoy!
Can this dip be frozen? or do you think it will change the texture?
Hi Kenna! I don’t recommend freezing ricotta unless you are going to be cooking with it. The texture just won’t be the same once you freeze and defrost it to eat it as is. Hope this helps. Enjoy!
I have never had whipped ricotta but it looks fabulous! This grazing platter would come in handy over this long Easter weekend. Thanks so much for sharing and hope you’re having a lovely Easter.
Hi Katerina! Thank you! Whipped Ricotta is fabulous! I hope you get to try it soon. Have a wonderful Easter weekend!
This board is gorgeous. By “ready to eat” beets, do you mean canned beets, or something else?
Hi Sue! Yes, canned beets are ready to eat. Enjoy!