Beet Ricotta Spread

Beet Ricotta Spread 

I debuted this colorful spread at Working Food's Amazing Potluck back in March. Since then, I've received requests from clients to make it again and again for other events. It's eye-catchingly vibrant, rich from the ricotta, and tangy from the juice of two lemons. Spread this on homemade bread, bagels, or pita chips. 




  • 1 Medium sized red beet 
  • 32 oz Ricotta 
  • 2 Lemons, juiced and zested 
  • 1 tbsp Yogurt 
  • 2 tbsp Olive oil 
  • Dill 
  • Parsley 
  • Garnish: pistachios, black sesame seeds, dill, mint, pickled radishes 


  1. Cut end off of beet. Wrap in tin foil with olive oil and a generous amount of salt. Roast in oven at 400˚ F for 45-60 minutes, or until fork tender. Let cool and rub with a paper towel to get skin off
  2. Purée beet and herbs in a food processor
  3. Add ricotta, zest, and blend with a slow stream of olive oil 
  4. Remove from food processor and fold in lemon juice and yogurt to avoid breaking the ricotta
  5. Add salt and pepper to taste 
  6. Spread on toast and garnish with pistachios, sesame seeds, dill, and mint