Ancient Crunch
Appetizer
This Roasted Beet Whipped Ricotta Dip is as visually stunning as it is delicious. By whipping whole milk ricotta with roasted garlic, Manuka honey, and fresh herbs, you create a creamy, cloud-like base that perfectly balances the deep, earthy sweetness of the roasted beets. It’s a sophisticated, nutrient-dense appetizer that brings a pop of color and fresh flavor to any spread. Whether you’re dipping crisp seasonal veggies or salty MASA Chips, every scoop offers a perfect blend of bright citrus, savory herbs, and a satisfying stone-ground crunch.
1 cup organic whole milk ricotta
1 tbsp olive oil
½ tsp Manuka honey
1 clove roasted garlic
1 tbsp lemon juice (plus zest for garnish)
Salt & pepper, to taste
Fresh chives, mint, and dill, finely minced
4–5 small beets
2 tbsp olive oil
Salt & pepper, to taste
2 cloves roasted garlic
½ tsp honey
MASA Chips (Original or Lime)
Fresh Veggies of choice (carrots, cucumber, or radishes)
Preheat your oven to 400°F. Wash and trim the beets, then roast until they are fork-tender (this usually takes 45 minutes to an hour). Once cooled, peel the skins.
In a small food processor, combine the ricotta, lemon juice, lemon zest, roasted garlic, salt, pepper, and olive oil. Blend until completely smooth. Add the fresh minced herbs and pulse quickly to incorporate. Remove the ricotta from the processor and set aside.
In the same food processor (no need to over-clean), add the roasted beets, garlic, lemon juice, salt, pepper, and honey. Blend until a vibrant, smooth puree forms.
Start by spreading a base layer of the beet puree in your serving dish. Top with the whipped ricotta, then add a few extra dollops of the beet puree on top. Use a knife or spoon to gently swirl the colors together.
Garnish with flaky sea salt, additional minced herbs, and fresh lemon zest. For a final touch of richness, add a light drizzle of high-quality olive oil.
Arrange your MASA Chips and fresh vegetables around the bowl and enjoy immediately!
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