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
Scale
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
