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Roasted beetroot and ricotta dip


  • 250g raw beetroot

  • 150g ricotta cheese

  • Juice from one lemon wedge

  • 1/4 teaspoon garlic powder

  • Salt

  • Pepper


  • Preheat oven to 170 degrees.

  • Cut roots off beetroots and wrap skin on in aluminium foil or baking paper.

  • Roast for 1 hour.

  • Remove and unwrap from foil.

  • While hot use two forks to scrape off skin. Use side of fork not spikes to remove skin.

  • Skin should come off easily... if this does not happen place back in oven for 15 minutes.

  • Allow to cool for 15 minutes before processing.

  • Add to food processor/blender/bullet and process until mostly smooth.

  • Add ricotta and continue to blend.

  • Add lemon, garlic powder, salt and pepper, pulse to blend.

  • Consistency based on person preference... some texture is good, however if you prefer very smooth continue processing until desired texture is reached!

Serve with your favourite side or add to any meal as a side!

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