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Prep time
1 hour 30 minutes
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Cook time
1 hour
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Serves
6 to 8
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Ingredients
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10 small or 5 large
golden beets, scrubbed and stemmed
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1 cup
whole-milk ricotta cheese
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1 1/4 cups
extra-virgin olive oil, divided
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1 teaspoon
smoked paprika
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1
head garlic
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1 teaspoon
kosher salt, plus more to taste
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1 teaspoon
freshly ground black pepper, plus more to taste
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1/2 teaspoon
red pepper flakes
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1/2 cup
roasted pistachios, chopped
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1/2 cup
pomegranate seeds
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1 teaspoon
flaky sea salt, for garnish
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Crackers, toasts, and crudités, for serving
Directions
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Preheat your oven to 400°F.
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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.
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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.
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Roast beets and garlic for 40 to 60 minutes until they are knife tender.
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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.
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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.
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Store your beet dip in the refrigerator until you are ready to serve.
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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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