Tri-color Beet, Herb and Ricotta Dip

INSTRUCTIONS:

Beet ricotta dip

1. Preheat your oven to 400°F.
2. Place each trimmed, washed beet on a small sheet of aluminum foil. Drizzle with a small amount of olive oil to coat, and season with salt and pepper. Wrap the foil tightly around the beet to enclose it completely. Repeat with the remaining beets.
3. Place the beets on a baking sheet or cast iron pan and roast for 45 to 60 minutes, or until a knife slides easily into the center of the largest beet.
4. Remove from the oven and let cool until safe to handle. Use a towel (that you’re not afraid to stain) to gently rub off the beet skins. Roughly chop the peeled beets.
5. Add the chopped beets, balsamic vinegar, whole milk ricotta, salt, and pepper to a blender or food processor. Blend on high speed until vibrant, glossy, and smooth. Adjust salt to taste and set aside.

Lemony ricotta dip

1. Add the whole milk ricotta, lemon zest, chopped garlic clove, salt, and pepper to the blender or food processor.
2. Blend until light, smooth, and creamy. Season to taste with additional salt and pepper. Transfer to a bowl and set aside.

Herby ricotta dip

1. Add the whole milk ricotta, fresh dill, fresh parsley, pistachios, chopped garlic clove, olive oil, salt, and pepper to the blender or food processor.
2. Blend on high until the herbs and pistachios are finely incorporated and the dip turns a bright, pastel green. Season to taste with salt and pepper.

Assemble

1. On a wide serving platter or shallow bowl, spoon alternating dollops of the three colored dips side by side.
2. Gently tap/shake the platter against the counter to spread the dips into a smooth, marbleized pattern across the surface.
3. Drizzle generously with high-quality extra virgin olive oil and scatter the chopped pistachios over top. Serve alongside Firehook Crackers.