1. 1. Prepare the beetroot: Ensure your cooked beetroot is peeled and roughly chopped into smaller pieces. This helps it blend more smoothly. If it’s warm, let it cool completely before proceeding.

2. 2. Combine ingredients in a food processor: Add the cottage cheese, chopped beetroot, fresh lemon juice, sea salt, and black pepper to the bowl of a food processor. If you’re using honey or maple syrup, add it now as well.

3. 3. Blend until smooth: Secure the lid on your food processor and blend the mixture. Start with short pulses, then process continuously until the mixture is completely smooth and creamy. You may need to stop and scrape down the sides of the bowl once or twice to ensure everything is incorporated. The cream should be a uniform vibrant pink color.

4. 4. Check for consistency and taste: Once blended, open the food processor and check the texture. It should be thick, smooth, and spreadable, similar to a mousse. Taste a small spoonful and adjust seasonings if necessary. You might want a little more salt, pepper, or a touch more lemon juice to brighten the flavors.

5. 5. Chill for best results (optional): For an even firmer texture and enhanced flavors, transfer the beetroot cottage cheese cream to a small bowl, cover it, and refrigerate for at least 15 minutes. This allows the flavors to meld and the cream to set slightly.

6. 6. Garnish and serve: Before serving, give it a final stir. Spoon the cream into individual serving dishes or a larger bowl. If desired, garnish with a sprinkle of fresh dill or chives for an extra layer of flavor and visual appeal.