Directions

1. In a large bowl, combine goat cheese, ricotta, egg, lemon zest, and lemon juice; whisk until smooth. Cover and place in the refrigerator until needed.
2. Preheat oven to 400°F. Wrap beets in foil, place on a baking sheet, and roast for 45 minutes or until tender. Once the beets have cooled, remove the skins with your hands and discard peel. This can be done up to two days in advance. Place peeled and cooled beets in a food processor and process until extremely smooth, about 1 minute. Add eggs and egg yolk and pulse until combined.
3. In a KitchenAid® Stand Mixer fitted with the flat beater attachment, combine flour and salt; mix on low until combined. Add beet puree, turn the speed to 2 and mix until combined; about 1 minute. Exchange the paddle for the dough hook and knead until for 8 to 10 minutes or until the dough is smooth. Humidity in the air can affect the moisture in the dough. If the dough seems too “wet” add additional flour a tablespoon at a time until the dough becomes firm. If the dough is too “dry” add cold water a tablespoon at a time until the dough is balanced. Remove the dough to a lightly floured work surface and cut into 6 equal pieces; cover.