Beets are polarizing—earthy, sweet, and unapologetically bold. But when they’re blended into pesto with creamy ricotta, toasted nuts, and a touch of citrus, they transform into something sublime: Beetroot and Ricotta Pesto, a stunning magenta sauce that’s just as beautiful as it is flavorful.
This pesto is velvety, lightly sweet, slightly tangy, and incredibly versatile. It’s perfect for everything from pasta and toast to salad dressings and dips. With the creaminess of cheese and the earthiness of roasted beets, this pesto feels like comfort food dressed in couture.
Let’s dig into the roots of this rich, vibrant pesto, how to make it, why it works, and where to use it across your culinary canvas.
Why Beetroot Deserves a Place in Pesto
1. Naturally Sweet and Earthy
• Beets offer a rich, complex flavor with a hint of sweetness
• Their flavor pairs beautifully with both bright acids and fatty, creamy components
2. Stunning Visual Appeal
• This pesto is a gorgeous magenta-pink, ideal for dramatic plating
• It elevates the visual impact of even the simplest dishes
3. Nutritional Powerhouse
• Beets are rich in fiber, folate, manganese, and antioxidants
• Ricotta adds calcium and protein, creating a nourishing, balanced pesto
Ingredients in Beetroot and Ricotta Pesto
This isn’t a basil pesto with beet flavor—it’s an entirely new experience with its own textures and tone.
1. Roasted Beets
Bring deep, caramelized sweetness and soft texture
Roasting is essential to remove bitterness and intensify flavor
2. Ricotta Cheese
Adds lightness, creaminess, and balance
Full-fat, fresh ricotta works best for smooth texture
3. Nuts – Walnuts or Hazelnuts
Toasted walnuts pair perfectly with beets’ earthiness
Hazelnuts offer a more delicate, nutty contrast
Almonds are a mild alternative
4. Garlic
Used sparingly—beets are delicate and can be overpowered
Roasted garlic works best for a mild touch
5. Olive Oil
Smooths and binds the sauce
Choose a light to medium-bodied EVOO
6. Lemon Juice and Zest
Essential for balance—brightens the beet’s sweetness and ricotta’s richness
7. Salt and Pepper
Season to taste—this pesto needs salt to come alive
How to Make Beetroot and Ricotta Pesto – Step-by-Step
Ingredients
• 2 medium beets, roasted and peeled
• ½ cup full-fat ricotta cheese
• ¼ cup toasted walnuts or hazelnuts
• 1 small garlic clove (roasted or raw)
• Zest and juice of 1 lemon
• ¼–⅓ cup extra virgin olive oil
• Salt and black pepper to taste
Instructions:
1. Roast beets at 400°F (200°C) wrapped in foil for 45–60 minutes, or until tender
2. Let cool, peel, and cut into chunks
3. Toast nuts in a dry skillet until aromatic; cool
4. In a food processor, combine beets, garlic, nuts, ricotta, lemon zest, and juice
5. Pulse to combine, then drizzle in olive oil until smooth and creamy
6. Season generously with salt and pepper
7. Adjust lemon or oil to taste and blend again
Flavor Profile – Sweet, Earthy, Creamy, and Tangy
This pesto tastes like:
• Roasted earthiness from beets
• Mild sweetness, balanced with lemon
• Nutty, toasty undertones
• Delicate creaminess from ricotta
• Velvety, smooth finish with a hint of acid
It’s not pungent or herbaceous—it’s gentle, elegant, and balanced.
Best Ways to Use Beetroot and Ricotta Pesto
- Pasta Pairings:
• Toss with orecchiette, trofie, or tagliatelle
• Add goat cheese or feta crumbles for tang
• Combine with a bit of pasta water for a silky, pink sauce - Grain and Vegetable Bowls:
• Spoon over farro, quinoa, or barley
• Serve with roasted carrots, broccolini, or zucchini
• Mix into lentil bowls with greens and nuts - Toasts and Sandwiches:
• Spread on toasted sourdough with arugula and burrata
• Use in wraps with roasted vegetables and tahini
• Top crostini with pesto, ricotta, and a drizzle of honey - Proteins:
• Serve alongside roasted chicken, duck, or lamb
• Swirl into salmon tartare or top seared scallops
• Use as a base for vegetarian tartlets
Storage Tips
• Store in an airtight container in the fridge for up to 4–5 days
• Stir well before use—ricotta and oil may separate
• Not ideal for freezing (ricotta may become grainy)
• Best used within a few days of making
Variations and Twists
Vegan Version:
• Replace ricotta with:
• ½ cup silken tofu
• 2 tbsp cashew cream
• Or 3 tbsp unsweetened plant-based yogurt
Spicier Option:
• Add ¼ tsp Aleppo pepper or a pinch of cayenne
• Balance with a bit more lemon juice or vinegar
Nut-Free Version:
• Use toasted sunflower seeds or omit nuts entirely
• Add 1–2 tbsp nutritional yeast for depth
Beauty, Balance, and Beets
Beetroot and Ricotta Pesto is not just a sauce—it’s a statement. It’s bold in color, unexpected in flavor, and quietly luxurious in texture. Whether you serve it at a fall dinner party or slather it on weekday toasts, it brings elegance and color to any plate.
This is pesto with poetry—rooted in the earth, lifted by lemon, and smoothed by the delicate cloud of ricotta.
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