Spring Vegetable Crudités

Spring Vegetable Crudités with Whipped Ricotta & Roasted Beet Dip:

Spring Crudites

Spring Crudites Board with Crostini, Whipped Ricotta and Roasted Beet Dip

I was inspired to create this colorful crudités board by the wonderful menagerie of spring produce available at the Portland Farmer’s Market.

Whipped Ricotta and Roasted Beet Dip:

Spring Crudites Board

Spring Crudites Board

Ingredients:

8 oz cooked red beets, pureed

1 8oz. container ricotta, drained

4 oz. mascarpone

2 tsp lemon juice

Salt & Pepper

Toasted Crostini

Mixed vegetables for Crudites

Method:

Combine all ingredients in a bowl and stir well. Adjust seasoning as needed. Serve with the mixed vegetables and toasted crostini.

Spring Crudites Board

Spring Crudites Board

Vegetables included in the crudités board:

purple spring onions

watermelon radishes

baby carrots

pattypan squash

French radishes

fava beans

asparagus

purple carrots

Find out more about the Portland Farmer’s Market here.