Grilling the beets, and getting a little char on them makes a nice contrast to their natural sweetness, and it also plays up their meatiness. The lemon pepper ricotta adds a brightness as well as an altogether different texture, and the mint-pistachio pesto, has mint and pistachios in it...so, you know, it's fucking delicious. Welcome to your new life as a beet-lover!
1/2 packed cup, baby spinach
Lemon Pepper Tofu Ricotta (see recipe below)
Pistachio Mint Pesto (see recipe below)
8 slices crusty bread
1/2 cup olive oil (for brushing bread)
Place the beets in a large pot, and cover them completely with cold water. Bring to a boil, reduce to a simmer, and cook 45 to 50 minutes (ample time to prepare the other ingredients, hint, hint), until a fork or wooden skewer can pass through them easily. I like using a wooden skewer because a fork makes too many holes and doesn't look nice...in other words, "it gets all forked up." Drain, and let cool.
1/2 packed cup fresh italian flat leaf parsley
1/4 packed cup fresh mint leaves
1/2 teaspoon lemon juice
1/8 teaspoon salt, plus more to taste
2 teaspoons nutritional yeast
1/4 cup + 2 tablespoons extra virgin olive oil
1/4 cup salted pistachio nutmeats
Place all ingredients (except the last 2 tablespoons of olive oil, which will be streamed in later), into a small food processor or mini chopper. Process until everything is finely chopped. Then, continue to process and stream in the remaining 2 tablespoons of oil, until a smooth consistency is reached. Season with salt and pepper to taste. Place in a small bowl, and cover snugly with plastic wrap to slow the oxidizing process. Unfortunately mint frickin' LOVES to oxidize! It's all like, "oh, you wanna cut me? Fuck you. I'm gonna oxidize! Like right now!" So you're going to end up with a dark green pesto...you won't care when you taste it though.
lemon-pepper tofu ricotta
zest of 1 lemon
1 teaspoon extra virgin olive oil
1 heaping tablespoon nutritional yeast
4 teaspoons lemon juice
1 1/2 teaspoons fresh cracked pepper
1/2 teaspoon dried oregano
1/4 teaspoon salt, plus more to taste
Place all ingredients in a mixing bowl. Mash with a fork or your hands until the tofu is completely crumbled. Season with salt and pepper to taste. Set aside.