At a glance
This beetroot spread gets its incredible depth of flavor from slow-roasting the beets for two hours rather than boiling them. After blending the roasted beetroot with creamy ricotta, goat cheese, and walnuts, you'll want to chill it for a few hours so everything comes together beautifully. It's a showstopper snack that works great on baguettes or as a side dish, and you can roast extra beetroot to have on hand for other meals.
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Roast the beetroot in foil
Wrap the beetroot tightly in foil, each one separately. Roast at around 230–250°C for two hours. Once roasted, peel the beetroot and use as you like. It's so good that you can simply drizzle it with olive oil and add a pinch of salt.
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Blend everything together
Cut the roasted, peeled beetroot into pieces. Blend it together with the rest of the ingredients. Let it cool, and ideally leave it in the fridge for a few hours so all the flavours can blend nicely.
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Serving
Serve on a baguette. You can garnish with a little balsamic cream, a piece of goat cheese, fresh sprouts, or roasted meat. Spread it on baguettes or sandwiches for a quick snack or bite.
