Beetroot and ricotta dip from The Flexible Vegetarian by Jo Pratt
You can make this using pre-cooked beetroot, but roasting your own makes this dip far better. Once the beetroot is roasted, making the rest of the dip is quick and easy. Serve with toasted pitta, b...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 250 g/9 oz raw beetroot
- 200 g/7 oz ricotta cheese
- olive oil
- ½ bunch chives, roughly chopped, plus extra to serve
- finely grated zest of 1 lemon
- flaked sea salt and freshly ground black pepper
- 1 tbsp red wine vinegar
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Roast Beetroot Dip
onehandedcooks.com.au
Beetroot risotto with feta recipe | Good Food
bbcgoodfood.com
Beetroot and Ricotta Soup Recipe
rocely.com
Roasted Beetroot Feta Dip Recipe | Samsung Food App
app.samsungfood.com
Roast Beetroot Dip
nutritionforlifehealthcare.com.au
Beetroot with ricotta
fooby.ch
Homemade Vegan Beetroot Fettutine | vegetarian | vegetarian food | vegetarian meals
tastelife.tv
Roasted Beetroot Lentil Dip – rebalance.naturalmed
rebalance.net.nz