Beetroot and Ricotta Cheese Spread Recipe
If you’re searching for a show-stopping appetizer that’s as gorgeous as it is delicious, look no further than Beetroot and Ricotta Cheese Spread. This vibrant dip marries the earthy sweetness of beets with the creamy mildness of ricotta, all brightened with a kiss of lemon and herbs. Perfect for gatherings or weekday snacking, it’s the kind of recipe that immediately captures attention—then earns loyalty with every luscious bite.
Ingredients You’ll Need
The magic of Beetroot and Ricotta Cheese Spread lies in its simplicity—each ingredient is chosen for the unique spark it brings to the table. With just a handful of essentials, you’ll create a spread that’s boldly flavored, ridiculously pretty, and beautifully creamy every single time.
- Cooked Beetroots: These are the heart of the spread, giving it both its sweet, earthy flavor and brilliant color—roasted beets deliver an extra hit of depth.
- Ricotta Cheese: For delicate creaminess and a touch of subtle richness, creamy ricotta is your hero here—full-fat gives the smoothest texture.
- Olive Oil: Just a splash unlocks a velvety mouthfeel and amplifies the fresh flavors—choose a fruity, quality olive oil for the best result.
- Lemon Juice: The brightness of fresh lemon cuts through the sweetness of the beetroot and lifts all the flavors.
- Garlic: A small clove, minced finely, brings a mellow, aromatic punch without overpowering the spread.
- Salt and Black Pepper: Perfect for rounding out the flavors—taste as you go and don’t be shy about seasoning!
- Fresh Herbs (Dill or Parsley): Bright green herbs are the finishing touch—sprinkle over the top for pop, aroma, and color.
How to Make Beetroot and Ricotta Cheese Spread
Step 1: Prep the Beetroots
Start by making sure your beetroots are cooked, peeled, and completely cooled so the spread blends into a creamy dream rather than a watery mess. If you want to intensify the flavor, roasting the beets instead of simply boiling them draws out their natural sugars and gives your spread extra oomph.
Step 2: Blend It All Up
Chop the beetroots into generous chunks and tumble them into your food processor. Add your ricotta cheese, pour in the olive oil, drizzle the lemon juice, and toss in the minced garlic. Blend everything together, pausing a couple times to scrape down the sides. In about a minute, you’ll have a gorgeous pink mixture that promises major snacking happiness.
Step 3: Season to Perfection
Now it’s time to taste! Add salt and plenty of black pepper—these make all the other flavors sing. Give it one last pulse in the food processor, making sure it remains creamy but still retains a bit of texture for interest.
Step 4: Serve and Garnish
Scoop your luscious Beetroot and Ricotta Cheese Spread into a serving bowl, smoothing out the top with the back of a spoon. Finish with a swirl of extra olive oil and a generous scattering of chopped dill or parsley for eye-catching color and fresh flavor.
How to Serve Beetroot and Ricotta Cheese Spread
Garnishes
A flourish of fresh dill, parsley, or chives right before serving turns your Beetroot and Ricotta Cheese Spread into a showstopper. Drizzle a little olive oil for a radiant sheen, or toss on some toasted sunflower or pumpkin seeds for nutty crunch. If you’re feeling extra fancy, a sprinkle of dukkah or za’atar brings an aromatic twist.
Side Dishes
This vibrant spread craves contrast and crunch! Pile it onto a platter with crusty sourdough slices, crackers, or crisp vegetable sticks like cucumber, carrot, or radish. If you’re building a mezze board, add olives, pickled onions, and grilled veggies for a Mediterranean feast.
Creative Ways to Present
Turn the humble Beetroot and Ricotta Cheese Spread into an elegant starter by piping it onto cucumber rounds or mini blinis for cocktail bites. Swirl it inside a wrap with smoked salmon and greens, or dollop over roasted sweet potatoes for a vibrant weeknight meal. The color is irresistible on canapés for gatherings!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, pop your Beetroot and Ricotta Cheese Spread into an airtight container and keep it in the fridge. It will stay fresh, creamy, and delicious for up to three days—a quick stir is all you need before serving it again.
Freezing
While ricotta-based spreads are best enjoyed fresh, you can freeze Beetroot and Ricotta Cheese Spread in a pinch. Spoon it into a freezer-safe container and thaw it gently in the refrigerator before using. Just keep in mind the texture may be a little less creamy after freezing, but a quick whip with a fork usually revives it.
Reheating
This is a cold spread, so there’s no need to reheat—just bring it to room temperature before serving so the flavors pop. If you’d like to use it warm (think: spread on toast and broiled), do so gently to preserve the creamy texture and vivid color.
FAQs
Can I use pre-cooked beetroot from the store?
Absolutely! Store-bought cooked beets save lots of time and work beautifully for Beetroot and Ricotta Cheese Spread. Just be sure they’re not packed in vinegar or salt—those could change the flavor of your spread.
What type Appetizer, Spread
Full-fat ricotta makes for the creamiest, richest texture, but low-fat ricotta will work if you prefer a lighter version. Avoid ricotta that’s very watery—if needed, drain through cheesecloth or a fine sieve for an hour before using.
Can I make it dairy-free?
Yes! For a vegan-friendly take, swap out the ricotta with your favorite dairy-free or tofu-based ricotta alternative. The flavors of the beetroot, garlic, and lemon will still shine through beautifully.
Is this spread healthy?
Beetroot and Ricotta Cheese Spread is naturally gluten-free, vegetarian, and full of nutrients from the beets and protein from ricotta. Enjoy it as part of a balanced diet—it’s satisfying and nourishing as a snack or appetizer.
Can I prepare this spread a day in advance?
Definitely. In fact, making Beetroot and Ricotta Cheese Spread the night before allows the flavors to meld and deepen. Just give it a gentle stir and garnish with fresh herbs right before serving for the best taste and presentation.
Final Thoughts
If you’re ready to add something colorful, healthy, and unforgettable to your appetizer repertoire, give this Beetroot and Ricotta Cheese Spread a try. It’s simple, striking, and guaranteed to win over anyone lucky enough to dip in. Let it brighten your next gathering—you may find it disappears faster than you expect!
Print
Beetroot and Ricotta Cheese Spread Recipe
- Total Time: 10 minutes
- Yield: 1 1/2 cups (about 6 servings) 1x
- Diet: Vegetarian, Gluten-Free
Description
This vibrant Beetroot and Ricotta Cheese Spread is a delightful appetizer that brings together the earthy sweetness of beets with the creamy richness of ricotta cheese. Perfect for gatherings or as a tasty snack.
Ingredients
Ingredients:
- 2 medium beetroots, cooked and peeled
- 1 cup ricotta cheese
- 1–2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 small garlic clove, minced
- Salt and black pepper to taste
- Fresh herbs such as dill or parsley for garnish
Instructions
- Cut beetroots: Cut cooked beetroots into chunks and place them in a food processor.
- Blend ingredients: Add ricotta cheese, olive oil, lemon juice, and garlic. Blend until smooth and creamy, scraping down the sides as needed.
- Season: Season with salt and black pepper to taste.
- Transfer and garnish: Transfer to a serving bowl, drizzle with a little extra olive oil, and garnish with chopped fresh herbs.
- Serve: Serve with crusty bread, crackers, or vegetable sticks.
Notes
- You can roast the beets for a deeper flavor.
- For a tangier spread, add a teaspoon of balsamic vinegar or extra lemon juice.
- This spread can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes (using pre-cooked beets)
- Cook Time: 0 minutes (if beets are already cooked)
- Category: Appetizer, Spread
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: about 1/4 cup
- Calories: 110
- Sugar: 4 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 15 mg
