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
Directions
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.
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