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1
In a food processor, blend the nuts, lemon juice and zest, yeast, and salt until smooth.
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2
Transfer the filling to a medium bowl and fold in the onions, tarragon, and parsley.
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3
Taste for seasoning and add more salt or lemon juice, if needed.
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4
The filling should have the consistency of ricotta cheese.
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5
Store it covered in the refrigerator if not using right away; it tastes best if you bring it back to room temperature before assembling and serving.
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6
In a Vita Mix or high speed blender, blend all the ingredients until smooth.
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7
If the sauce is too liquid, add an additional 1 to 2 tablespoons of soaked pine nuts.
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8
Place in a squeeze bottle or other covered container and refrigerate if not using right away.
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9
Using a mandoline, slice the beets very thin (about 1/16 inch or less).
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10
Make stacks and cut into 2-inch squares.
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11
The size doesnt matter much, as long as they are all roughly the same.
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12
You should have at least fifty slices.
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13
In a medium bowl, add the beet slices, macadamia oil, lemon juice, and a generous pinch of sea salt.
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14
Toss to coat: there should be enough oil and lemon juice to coat all of the slices, but not so much that they are dripping in liquid.
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15
Arrange half the beet slices flat on serving plates.
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16
Place a generous dollop of the filling on each slice.
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17
Sauce the plates with the pepper puree, using either a squeeze bottle or just spooning it over the beets and filling (this way some of the sauce will be inside each ravioli).
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18
Top each ravioli with a beet slice, pressing down gently.
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19
In a small bowl, toss the chopped pistachios with the oil and a pinch of sea salt.
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20
Sprinkle each ravioli with the pistachios and top with the tarragon.
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21
Grind a bit of black pepper over the plates and garnish with microgreens, if desired.
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22
We use beet microgreens at the restaurant theyre pretty and delicate.
