BEET RICOTTA DIP WITH VEGETABLES

Beet Ricotta Dip with Vegetables image

Provided by Molly Yeh

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 7

3 medium beets (about 8 ounces), skins scrubbed
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 cup whole milk ricotta
2 tablespoons red wine vinegar
Flaky salt, for sprinkling
Serving suggestions: radishes, cucumbers, cherry tomatoes

Steps:

Preheat the oven to 450 degrees F.
Use a large sheet of foil to form a nest around your beets, then toss with some olive oil and a healthy pinch of kosher salt and pepper. Seal in foil and roast in the top third of the oven until the beets are fork-tender, 45 minutes.
Carefully unwrap the beets and let cool, then slice into quarters. Add the beets, ricotta, vinegar, a large pinch of kosher salt and several grinds of fresh pepper to a food processor. Blend until smooth, then taste, adding more salt and pepper if needed. Pour into a serving bowl and drizzle with olive oil, a few cracks of fresh black pepper and a sprinkle of flaky salt. Serve with the vegetables.