Festive Golden Beet Dip

Roasted golden beets, creamy ricotta cheese, smoky paprika and olive oil are whipped together to create your new favorite make-ahead holiday appetizer. The base of this dip will last in the fridge for days and get tastier over time. Topped at the last minute with pistachios, pomegranate seeds and olive oil, this dip literally glistens with holiday spirit. My tip: make extra!

You can find the recipe on Food52 here.

This recipe was developed as part of a “Holiday Party in a Bag” article on Food52, which you can read here.

Photos via Food52. Rocky Luten: photography, Anna Billingskog: food styling, and Molly Fitzsimons: prop styling.

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Festive Golden Beet Dip

Festive Golden Beet Dip

  • Author: Dan Pelosi

What You’ll Need

  • 10 small or 5 large golden beets, scrubbed and stemmed
  • 1 cup whole-milk ricotta cheese
  • 1 1/4 cups extra-virgin olive oil, divided
  • 1 teaspoon smoked paprika
  • 1 head garlic
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste 1/2 teaspoon red pepper flakes 1/2 cup roasted pistachios, chopped 1/2 cup pomegranate seeds 1 teaspoon flaky sea salt, for garnish Crackers, toasts, and crudités, for serving

What You’ll Do

  1. Preheat your oven to 400°F.
  2. Place them on sheets of aluminum foil and wrap them individually (or in groups if using small beets). Place foil-wrapped beets on a sheet pan.
  3. Slice the head of garlic horizontally and place 2 halves on a sheet of aluminum foil. Wrap and place on the same sheet pan with beets.
  4. Roast beets and garlic for 40 to 60 minutes until they are knife tender.
  5. Let beets cool. Using a paper towel or cloth towel, rub the skin off of beets. Dice beets into large chunks and measure approximately 2 cups.
  6. Place beets, garlic, ricotta, paprika, salt, pepper and red pepper into the bowl of a food processor. Process on high, adding 1 cup olive oil in a slow drizzle as you go. Don’t stop until you have a smooth and creamy consistency. Taste and adjust flavors to your liking.
  7. Store your beet dip in the refrigerator until you are ready to serve.
  8. For serving, spread your beet dip in a shallow bowl, using the back of your spoon to create peaks and valleys in the dip. Drizzle the ¼ cup olive oil over the top and sprinkle with pistachios, pomegranate seeds and sea salt. Serve with your favorite crackers, toasts, or vegetables for serving.