Roasted Beet and Crispy Prosciutto Mascarpone Dip
A luxurious Italian-inspired dip featuring roasted beets whipped with silky mascarpone, brightened by sharp horseradish and fresh thyme, and topped with shards of crispy prosciutto. Earthy sweetness meets tangy creaminess in every spoonful—perfect for spreading on crostini, crackers, or vegetable crudités.
- Prep
- 15 min
- Cook
- 45 min
- Wait
- 15 min
- Total
- 1 hr 15 min
- Makes
- 1½ cups (360 ml) dip
Steps
Before you start
- Preheat oven to 400°F (200°C)
- Line a baking sheet with parchment paper
- Have mascarpone at cool room temperature (not soft or warm)
- Gather fresh thyme—it makes a real difference in flavor
Roast the beetsOven 400°F / 205°C
- Toss the skin-on beets with 1 tbsp (15 ml) olive oil, ½ tsp (3 g) kosher salt, and ¼ tsp (0.5 g) black pepper.
- Spread on a lined baking sheet and roast at 400°F (200°C) for 40–45 minutes, stirring halfway through, until a fork easily pierces the flesh and the skin is slightly wrinkled.
- Remove and let cool for 15 minutes until they can be handled.
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Ready when: Fork pierces flesh easily; skin is slightly wrinkled and separates from beet
Tip: Don't peel before roasting—the skin seals in moisture and sweetness.
Crisp the prosciutto
- While the beets roast, lay prosciutto slices on a small skillet (cast-iron works best) over medium heat.
- Cook for 2–3 minutes per side until the edges curl and the prosciutto is golden and papery.
- Transfer to a paper towel to cool.
- Once cool, crumble or tear into bite-sized shards.
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Ready when: Prosciutto is golden, edges are curled, and it crackles when you move it
Tip: Watch carefully—prosciutto burns quickly. Have paper towels ready so it crisps as it cools.
Peel the cooled beets
- Once the beets are cool enough to touch, rub the skin away under cool running water or with paper towels.
- The skin should slip off easily.
- Cut the peeled beets into rough 1-inch (2.5 cm) chunks.
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Ready when: Skin rubs away easily; beets are fully peeled and chunked
Tip: Wear gloves to avoid staining your hands beet-red.
Blend beets and mascarpone
- Add the beet chunks and mascarpone to a food processor.
- Pulse until completely smooth and uniform in color, about 20–30 seconds.
- Avoid over-blending, which can warm the mascarpone and make it greasy.
- The dip should be thick but creamy.
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Ready when: Mixture is uniformly smooth and bright pink with no visible beet chunks
Tip: Keep the food processor bowl cool by not overworking. If the mixture feels warm to the touch, stop and let it rest in the fridge for 5 minutes.
Mix in aromatics
- Add the grated horseradish, chopped fresh thyme, and lemon juice to the beet mixture.
- Pulse to combine, about 10–15 seconds, until evenly distributed.
- Taste and adjust with kosher salt and black pepper as needed.
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Ready when: Horseradish and thyme are evenly distributed throughout; no white streaks
Tip: Add horseradish gradually if you're sensitive to heat—its punch builds as it sits. You can always add more, but you can't remove it.
Transfer and chill
- Spoon the dip into a serving bowl.
- Cover and refrigerate for at least 15 minutes before serving.
- This allows the flavors to meld and the dip to set slightly.
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Ready when: Dip is chilled and slightly firmer
Tip: If the dip is too thick after chilling, fold in 1–2 tbsp of sour cream or crème fraîche to loosen it.
Finish and serve
- Top the chilled dip with the crispy prosciutto shards and a few fresh thyme sprigs.
- Drizzle lightly with the remaining 1 tbsp (15 ml) olive oil.
- Serve with crostini, crackers, or vegetable crudités.
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Ready when: Dip is garnished and ready to serve
Tip: Add prosciutto just before serving so it stays crispy; it will soften if it sits in the dip for too long.
Good to know
Tips
- Beet staining is real—wear gloves when peeling and handling roasted beets. Wash the cutting board and knife immediately after use.
- Fresh horseradish root is crucial for the signature peppery bite; jarred versions are milder and contain added vinegar, which can throw off the balance.
- Mascarpone is delicate—don't let it warm up or sit out too long before or during mixing, or it will break and become oily.
- For a prettier presentation, serve the dip in a small bowl set on a platter surrounded by crostini, crackers, and fresh vegetables. The deep red-pink color is striking.
Make ahead
The dip (without prosciutto garnish) can be made up to 2 days ahead. Store covered in the refrigerator. Let it come to cool room temperature for about 10 minutes before serving. Crisp the prosciutto fresh on the day of serving, or up to 2 hours ahead and store in an airtight container at room temperature.
Storage & reheating
Refrigerate covered for up to 3 days. Do not freeze, as mascarpone breaks down and weeps upon thawing. To serve again, let the dip rest at cool room temperature for 10 minutes to soften slightly, then top with fresh crispy prosciutto.
Substitutions
- mascarpone cheese → crème fraîche or sour cream (use 1 cup / 240 ml total, blended smooth with the beets). The dip will be slightly tangier and less rich, but still creamy. Avoid regular cream cheese, which can become grainy.
- fresh horseradish root → 3 tbsp (45 ml) prepared horseradish (jarred) or 1 tsp (5 g) wasabi powder mixed with 1 tbsp (15 ml) water. Jarred horseradish is milder. Taste as you go. Wasabi gives more heat.
- prosciutto di Parma or San Daniele → crispy bacon, pancetta, or smoked salmon, torn or crumbled. Each brings a different flavor. Bacon is smoky, pancetta is richer, smoked salmon adds subtle brine.
- fresh thyme leaves → 1 tsp (2 g) fresh dill or ½ tsp (1 g) dried thyme. Dill adds brightness and pairs beautifully with beets and horseradish. Dried thyme is less aromatic but works in a pinch.
