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Whipped Beet Ricotta:

Author Krysten Jorgensen

Ingredients

  • 16 oz container of ricotta (can sub for vegan ricotta)
  • 3 tbsp fresh basil
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 2-3 tbsp olive oil
  • 1/4 cup cooked / peeled beets

Instructions

  • Place everything in the blender except for the beets and blend until smooth. Then add in a little of the beets and blend until fully combined.
Add in the rest of the beets if you’d like a deeper pink - Or less if you want lighter. 
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