This isn't a regular dip; this is a festive dip.
Preheat your oven to 400°F.
Place them on sheets of aluminum foil and wrap them individually . Place foil-wrapped beets on a sheet pan. Slice the head of garlic horizontally and place 2 halves on a sheet of aluminum foil. Wrap and place on the same sheet pan with beets.Let beets cool. Using a paper towel or cloth towel, rub the skin off of beets. Dice beets into large chunks and measure approximately 2 cups.
Place beets, garlic, ricotta, paprika, salt, pepper and red pepper into the bowl of a food processor. Process on high, adding 1 cup olive oil in a slow drizzle as you go. Don’t stop until you have a smooth and creamy consistency. Taste and adjust flavors to your liking.For serving, spread your beet dip in a shallow bowl, using the back of your spoon to create peaks and valleys in the dip. Drizzle the ¼ cup olive oil over the top and sprinkle with pistachios, pomegranate seeds and sea salt.
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