For the Pine Nut Ricotta – 1 C Pine Nuts – 1 head Garlic – 1 tsp Olive Oil – 1 T Parsley – 1 T Mellow White Miso Paste – 1/2 Lemon juiced – 1 tsp Umaboshi Paste
Prepare the Beets Preheat oven to 400 degrees. Trim the tops of the beets. Rinse with water and season with salt and pepper. Wrap the beets in tinfoil and roast for 45 minutes to 1 hour.
Vegan Ricotta Lower oven to 325. Coat with olive oil and wrap them in tinfoil. Roast for 25 minutes. Pop the cloves out and discard the skin.
Combine pine nuts, parsely, miso paste, umaboshi paste, lemon juice and roasted garlic into a food processor. Combine until smooth
Unwrap the beets and rub the skins off using paper towels. Trim the sides of the beets into even squares. Slice them as thinly as possible using a knife or mandolin.
Assemble the beets onto a platter. Place 1/2 tsp of vegan ricotta cheese in the center of each slice. Top with a second slice and pinch the sides. Enjoy!