Lower oven to 325. Season the garlic with salt and pepper. Coat with olive oil and wrap them in tinfoil. Roast for 25 minutes or until the garlic becomes fragrent. Make sure not to burn it. The garlic will be done when it looks wet. 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
Assemble the Beets
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!
Serving: 1Ravioli | Calories: 57kcal | Carbohydrates: 3.4g | Protein: 1.4g | Fat: 4.8g | Sodium: 48mg | Potassium: 107mg | Fiber: 0.8g | Sugar: 2g | Calcium: 6mg | Iron: 1mg