Roasted Beets with Basil & Orange Macadamia Ricotta

Roasted Beets with Basil & Orange Macadamia Ricotta

Did you know that you can make your own vegan ricotta cheese—from nuts? This macadamia ricotta pairs perfectly with roasted beets and basil. This recipe comes from the new vegan cookbook by twin sisters Susan and Sandra Sellani: The 40-Year-Old Vegan: 75 Recipes to Make you Leaner, Cleaner and Greener in the Second Half of Life. Enjoy!

Roasted Beets with Basil & Orange Macadamia “Ricotta”
Serves 3
Intimidated by roasting beets? It’s easier than you think. The colors of this dish are as brilliant as the flavor. The orange and basil complement the beets and the creamy orange ricotta makes them taste like an old-world, Italian dessert.
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Roasted Beet Ingredients
  1. 6 medium-sized fresh beets
  2. 1 orange, peeled and sectioned (cut the wedges by slicing just inside the membrane for a perfect slice of orange, called a “supreme”)
  3. Fresh basil leaves for garnish
  4. Edible flowers or microgreens for garnish (optional)
Orange Macadamia Ricotta Ingredients
  1. ½ c. macadamia nuts soaked in water for at least four hours, or overnight, and drained
  2. ¼ c. water
  3. ½ t. fresh orange zest
  4. ¼ c. orange juice
  5. ½ T. agave nectar
  6. ¼ t. salt
Beet Vinaigrette Ingredients
  1. 1/2 c. raw fresh beet, cubed
  2. 1/3 c. rice wine vinegar
  3. 1 small garlic clove
  4. ¼ t. salt
  5. Fresh ground black pepper
  6. Edible flowers for garnish (optional)
  7. Microgreens for garnish (optional)
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut stems from beets and reserve for another use. (Stems can be cut and sautéed or put in soups wherever you might use greens.)
  3. Scrub the beets thoroughly. Wrap each beet loosely in foil while still wet (water will help steam them as they bake) and put on a baking sheet in oven for 50 minutes.
Ricotta Directions
  1. While beets are baking, make ricotta by combining the drained macadamia nuts, water, orange juice, salt, and zest in a blender. You can also combine in a tall jar using an immersion blender. Put in fridge while preparing vinaigrette.
Vinaigrette Directions
  1. Using a blender, mix Beets Vinaigrette ingredients until thoroughly combined.
Assembly
  1. Remove beets from oven. When they are cool enough to handle, remove the beets’ skins with paper towel. Cut beets into quarters.
  2. Serve by placing a scoop of the macadamia ricotta on the bottom of the plate. Drizzle and splatter the beet vinaigrette around the perimeter of the plate. Place the beets on top of the ricotta. Add orange slices, fresh basil leaves for flavor and appealing plating. For an added visual, use edible flowers or microgreens.
World of Vegan http://www.worldofvegan.com/
So what’s The 40-Year-Old Vegan cookbook all about? Sandra and Susan took their favorite childhood Italian recipes and gave them healthy, plant-based makeovers. The twins want people to know that it’s never too late to go vegan while enjoying the comfort foods of childhood which include Stuffed Pasta Shells, Lentil Shepherd’s Pie, Fennel Chili with Macadamia Sour Cream and Rocky Road “Nice” Cream.

The book also includes a 52-week plan to help anyone transition to a vegan lifestyle in a fun and easy way. And guess what? 10% of the author proceeds benefit the phenomenal farmed animal protection organization Mercy for Animals!

Have you ever made your own vegan cheese? Let us know what you think of this vegan ricotta recipe over on Facebook, Twitter, or Instagram!

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