Spring Vegetable Crudités
Spring Vegetable Crudités with Whipped Ricotta & 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:
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.
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.