- 4 cups pine nuts, soaked 1 hour or more
- 1/2 cup extra-virgin olive oil
- 2 medium shallots, peeled and diced
- Zest of 1 lemon
- 1/2 cup freshly squeezed lemon juice
- 4 teaspoons nutritional yeast
- 2 1/2 teaspoons sea salt
- Freshly ground black pepper
- 1/2 recipe Pine Nut “Goat Cheese”
- 1 teaspoon minced rosemary
- 1 tablespoon freshly squeezed lemon juice
- 3/4 cup filtered water
- Pinch of sea salt
- 1 clove garlic, peeled
- Freshly ground black pepper
- 2 medium beets (2 inches in diameter or more), peeled
- 2 tablespoons macadamia oil, or other nut oil, or extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon sea salt
- 2 tablespoons high-quality aged balsamic vinegar
- Microgreens or other herbs, for garnish
- Process all ingredients in a food processor until as smooth as possible.
- You should have about 4 cups. Reserve 2 cups for the sauce, and set aside the remainder.
- Puree all the ingredients in a high-speed blender until smooth.
- Using a mandoline, slice the beets very thin (so they are pliable and not stiff, approximately 1/16 of an inch or less).
- Make small stacks of the larger pieces and use a sharp knife to cut into squares-the size doesn't matter much, as long as they are all roughly the same. Alternatively, use a round-, heart-or other- shaped cookie cutter to cut the slices. Cut at least 40 slices-10 per serving, with a few extra to spare.
- In a medium bowl, place the beet slices, oil, lemon juice, and salt and toss gently to coat evenly. Allowing the beets to sit for a half hour or more will soften them; this is optional but a good idea if your slices are on the thicker side and still a bit stiff.
- Lay half the beet slices on a clean work surface and top each with a rounded teaspoonful of the cheese. Top with the remaining beet slices and press down gently.
- Spoon the sauce onto serving plates, and arrange the ravioli on top. Garnish with a few drops of aged balsamic vinegar and a few sprigs of either microgreens or fresh herbs.