Optional add-ins: fresh dill, thyme, tahini, Greek yogurt, hot honey, or crumbled goat cheese
Instructions
If your beet isn’t roasted yet, wrap a peeled beet in foil with a drizzle of olive oil and roast at 400°F for 40–50 minutes until fork tender. Let it cool before blending.
Add the cottage cheese, roasted beet, olive oil, lemon juice, garlic, salt, and pepper to a high-speed blender or food processor. Blend for 60–90 seconds until completely smooth and whipped. Scrape down the sides as needed.
Taste and adjust seasoning. Chill for 30 minutes if you have time to let the flavors deepen.
Top with fresh herbs, cracked pepper, a drizzle of olive oil, or crumbled goat cheese before serving.