Description
This vibrant Beetroot and Ricotta Cheese Spread is a creamy, flavorful appetizer perfect for any gathering. Combining the earthiness of roasted or boiled beetroot with the mild creaminess of ricotta cheese, enhanced by olive oil and lemon juice, this spread offers a healthy and visually appealing dip or sandwich filling that’s easy to prepare and packed with nutrients.
Ingredients
Scale
Ingredients
- 1 medium beetroot (roasted or boiled and peeled)
- ½ cup ricotta cheese
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 clove garlic (minced, optional)
- Fresh herbs like dill or thyme for garnish (optional)
Instructions
- Prepare the Beetroot: If not already cooked, roast or boil the beetroot until tender. Once cooled, peel and cut into chunks suitable for blending.
- Combine Ingredients: Place beetroot chunks into a food processor or blender. Add ricotta cheese, olive oil, lemon juice, salt, black pepper, and minced garlic if using.
- Blend to Smoothness: Blend the mixture until it becomes smooth and creamy, stopping to scrape down the sides as needed to ensure even blending.
- Adjust Seasoning: Taste the spread and add more salt, lemon juice, or pepper if necessary for balanced flavor.
- Serve and Garnish: Transfer the spread to a serving bowl. Garnish with fresh herbs like dill or thyme if desired and serve chilled or at room temperature alongside crackers, bread, or vegetable sticks.
Notes
- Roasting the beetroot enhances its natural sweetness, while boiling is a quicker alternative.
- This spread is versatile and can be used as a sandwich filling or as a topping for salads and grain bowls.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
