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Whipped Beet Ricotta

Whipped Beet Ricotta

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  • Author: Maegan - The BakerMama
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 4-6
  • Category: Appetizer


This Whipped Beet Ricotta is vibrant and delicious, especially when surrounded by a variety of fresh veggies to dip in it!


  • 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


  1. Start by zesting a large lemon and then squeezing the juice from it.
  2. Place the ready-to-eat baby beets and juice from the lemon in a blender and blend until smooth.
  3. 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.
  4. 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.