Name: Whipped Beet Ricotta
Prep time: 10 min
Total time: 10 min
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

Description

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

Ingredients

Scale

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

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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.