Roasted Beets with Basil and Orange Macadamia Ricotta (vegan)


Roasted Beets with Basil and Orange Macadamia Ricotta (vegan)

Recipe type: Yield: 3-4 Prep time: Cook time: Total time:

Roasted Beets with Basil and Orange Macadamia Ricotta (vegan)


Roasted Beet Ingredients
• 6 medium-sized fresh beets
• 1 orange, peeled and sectioned*
• fresh basil leaves, for garnish
• edible flowers or microgreens, for garnish

Beet Vinaigrette Ingredients
• ½ cup raw fresh beet, cubed
• 1/3 cup rice wine vinegar
• 1 small garlic clove
• ¼ tsp. salt
• fresh ground black pepper

Orange Macadamia Ricotta Ingredients

• ½ cup macadamia nuts soaked in water for at least 4 hours or overnight, drained
• ¼ cup water
• ½ tsp. fresh orange zest
• ¼ cup orange juice
• ½ tbsp. agave nectar
• ¼ tsp. salt


  1. 1. Preheat oven to 400°F.
  2. 2. Cut stems from beets and reserve for another use
  3. 3. Scrub the beets thoroughly. Wrap each beet loosely in foil while still wet
  4. (water will help steam them as they bake) and put on a baking sheet in oven for 50 minutes. While beets are baking, make ricotta (recipe below).
  5. 4. Remove beets from oven. When they are cool enough to handle, remove the skins with a paper towel. Cut beets into quarters.
  6. Orange Macadamia Ricotta Directions
  7. Combine the drained macadamia nuts, water, orange zest, juice, agave, and salt in a blender. You can also combine in a tall jar using an immersion blender. Put in fridge while preparing vinaigrette and beets.
  8. Beet Vinaigrette Directions
  9. * Cut the wedges by slicing just inside the membrane for a perfect slice, called a “supreme.”
  10. Using a blender, mix all ingredients until thoroughly combined.
  11. To Serve
  12. 1. Place a scoop of orange 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.

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