This is a nice grounding and filling entrée! Serves 4
Pine Nut “cheese”
4 cups pine nuts, soaked 1 hour or more
1/2 cup extra virgin olive oil
1 small red onion, diced
1/2 cup freshly squeezed lemon juice
4 tsp. nutritional yeast
2 1/2 tsp. himalyan salt
freshly ground black pepper
Process all ingredients in a food processor until smooth. This should make about 4 cups. Reserve 2 cups for the sauce and set aside the remainder.
Basil Cream Sauce
1/2 recipe Pine nut “cheese”
1 TB freshly squeezed lemon juice
1 clove garlic, peeled
2 TB chopped fresh basil
3/4 cup water
freshly ground black pepper
2 TB nutritional yeast
Puree all ingredients in a blender until smooth
To Finish
2 medium beets
2 TB extra virgin olive oil
1 TB freshly squeezed lemon juice
1/2 tsp. himalyan salt
2 TB cherry balsamic vinegar
Using a mandoline, slice the beets very thin
I like to then use a heart shaped cookie cutter to make them into the ravioli pieces. You can use the trimmings later in a salad.
In a medium bowl, place the beet slices, oil, lemon juice, vinegar and salt and toss gently to coat evenly. Allow them to sit for 30 minutes or more to soften.
When ready to serve, place beet slices on plates, top with a rounded tsp. of the “cheese”, and top with another beet slice. Top with the basil cream sauce.
(You can use any leftover beet marinade as a dressing for a green side salad. If you have leftover cream sauce, you can add a little water and use it as a salad dressing later. It will keep for a few days in the fridge.)
