Serves 4


  • 2 large red beets
  • 1 cup macadamia nuts
  • 1 Tbsp. nutritional yeast
  • 1 tsp. lemon juice, plus 2 tsp. for soaking
  • 2 tsp. chives, chopped
  • 2 tsp. shallot, minced
  • 1/4 cup olive oil, plus 1 Tbsp. for soaking
  • Himalayan salt, to taste

    For the Basil Oil:
  • 3/4 cup basil
  • 1/2 cup olive oil


    Begin by cutting the ends of the beets, then peeling. Using a mandolin slicer, slice the beets as thinly as possible.

    In a large bowl, whisk together the juice of half a lemon, one and a half tablespoons of olive oil and a pinch of sea salt. Add the prepared beet slices and toss to coat. Marinate for 1 to 2 hours.

    Soak nuts in water for at least 1 hour. Drain and rinse well. In a food processor, place macadamia nuts, nutritional yeast, lemon juice, chives, shallot and olive oil and pulse. The consistency should be somewhat grainy and thick, similar to goat cheese.

    To make the Basil Oil, place olive oil and basil in a Vitamix, or a blender; blend on medium speed until combined.

    To assemble ravioli, place 2 teaspoons of crème on one slice of beet, top with a second slice and lightly press together. Drizzle with basil oil to finish.

    Next Story