More recently, however, I began dabbling in using fresh ricotta, and it’s been revelatory. The difference between a skimmed and watered-down version versus a high-quality whole-milk ricotta or a hand-dipped artisan ricotta (besides a few extra dollars) is a worlds-apart creamy, sweet and milky cheese, urging consumption. Apparently, whipped ricotta has been a thing, but, as I mentioned, I am late to the party. To whip ricotta, use a dense, creamy whole-milk ricotta that smells dairy-fresh and tastes milky and mildly sweet. Mound the beets on the greens and top with a dollop of the whipped ricotta.