1. Prepare the Beetroot: If you’re using fresh beetroot, make sure it’s already cooked, peeled, and roughly chopped. For convenience, pre-cooked beetroot works wonderfully here.

2. Combine Ingredients in a Food Processor: Place the cottage cheese, cooked beetroot, fresh lemon juice, sea salt, and black pepper into the bowl of a food processor. If you’re adding honey or maple syrup for a touch of sweetness, include it now.

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 want to see a uniform, vibrant pink or purple color throughout, with no visible chunks of beetroot or cottage cheese curds.

4. Scrape Down the Sides: Occasionally stop the food processor and use a spatula to scrape down the sides of the bowl. This ensures all ingredients are fully incorporated and blended evenly.

5. Taste and Adjust Seasoning: Once smooth, taste the beetroot cottage cheese cream. At this point, you can adjust the seasoning. If it needs more tang, add a tiny bit more lemon juice. If you prefer it saltier, add a pinch more salt. For a sweeter note, stir in a bit more honey or maple syrup.

6. Transfer and Chill (Optional): Spoon the finished cream into a serving bowl or individual ramekins. While it can be enjoyed immediately, chilling it for about 15-30 minutes can help the flavors meld even further and result in a slightly firmer texture.

7. Garnish and Serve: Before serving, sprinkle with fresh dill or chives if desired. This adds a lovely fresh aroma and a beautiful visual contrast to the vibrant cream.