Beet Ravioli with Rosemary Nut Cheese
Serves: About 15 pieces
  • 2 medium red beets
  • 3⁄4 cup pine nuts (or substitute walnuts or cashews)
  • 2 tablespoons sesame seeds
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon minced fresh rosemary or 1⁄3 teaspoon dried rosemary
  • 1 small clove garlic, peeled
  • 1⁄4 1⁄4 teaspoon sea salt
  • 1 cup microgreens or chopped greens, for garnishing
  1. Rinse and peel the beets. Slice them very thinly with a knife or a mandolin and set aside.
  2. Make the Rosemary Nut Cheese by combining in a food processor all the remaining ingredients except for the microgreens and processing until smooth.
  3. Top a reserved beet slice with 2 teaspoons of the Rosemary Nut Cheese, place another beet slice on top, and arrange the ravioli on a large plate. Repeat this process until all the beet slices have been used. Garnish each ravioli with microgreens and serve. Enjoy!
Recipe by Solluna by Kimberly Snyder at