What You'll Need
Scale
- 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
- Preheat your oven to 400°F.
- 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.
- 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.
- Roast beets and garlic for 40 to 60 minutes until they are knife tender.
- 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.
- 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.
- Store your beet dip in the refrigerator until you are ready to serve.
- 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.