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Kimberly Snyder
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Ingredients
  

  • 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

Instructions
 

  • Rinse and peel the beets. Slice them very thinly with a knife or a mandolin and set aside.
  • Make the Rosemary Nut Cheese by combining in a food processor all the remaining ingredients except for the microgreens and processing until smooth.
  • 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!
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