✨ Ingredients (serves 4–6 as an appetizer):
For the beet base:
- 2–3 medium beets (red or golden), roasted or boiled
- 1 tablespoon olive oil
- Pinch of sea salt
For the cashew ricotta:
- 1 cup raw cashews (soaked in water for 2+ hours, or boiled for 10 minutes)
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 small garlic clove
- 1/4 cup water (plus more as needed)
- Salt to taste
- Optional: 1 tablespoon nutritional yeast for a cheesy flavor
- Optional: fresh herbs like basil or chives for mixing in
Toppings:
- A handful of microgreens (like arugula, mustard, or beet tops)
- Drizzle of balsamic glaze or reduction
- Cracked black pepper
- Optional: crushed pistachios or walnuts for crunch
🧑🍳 Instructions:
- Prep the beets:
Roast or boil the beets until fork-tender (about 40–50 mins roasted or 30 mins boiled). Cool, peel, and slice very thinly with a sharp knife or mandoline. - Make the cashew ricotta:
Blend soaked cashews with lemon juice, vinegar, garlic, salt, and water until smooth but slightly textured (like ricotta). Add more water if needed. Fold in fresh herbs if using. - Assemble:
Arrange beet slices in overlapping layers on a platter or individual plates. Dollop or pipe small amounts of cashew ricotta on top. - Garnish:
Scatter microgreens over the top, drizzle with balsamic glaze, and add cracked pepper and nuts if desired.
💡 Tips:
- Use both red and golden beets for extra color contrast.
- Great served cold or room temp — you can prep everything a day ahead.
- Want a shortcut? Use store-bought hummus instead of ricotta for a twist.
