Hasselback Beets with Honey Tofu Ricotta and Ramp Pesto

This recipe is for when you're feeling quite fancy, want something yummy, and have some time on your hands.

Ingredients (Beets):

• 4 beets

• Olive oil to drizzle

• Salt and pepper to taste

Ingredients (Honey Tofu Ricotta):

• 1 block firm tofu

• 1/4 C olive oil

• 3 Tbsp nutritional yeast

• 2 Tbsp honey or agave

• Juice from half a lemon

• 1 Tbsp lemon zest

• Salt and pepper to taste

Ingredients (Ramp Pesto):

• 8 whole ramps

• 1 shallot roughly chopped

• Handful of basil

• 2 Tbsp nutritional yeast

• 1/3 cup pistachios

• 1/3 C olive oil

• Salt and pepper to taste

Method:

1. Wash and peel beets, then cut beets the long way a quarter inch up from the bottom so that the bottom of the beets lay flat.

2. Place straws or chopsticks against the long way of the beets, and cut thin slices until the straws are hit. The straws are meant to act as a barrier so you do not slice all the way through the beet.

3. Once the beets are cut hasselback-style, drizzle with olive oil and salt and pepper, then wrap in tin foil. Bake for an hour at 400 degrees F.

4. While in oven, make tofu ricotta. In a blender, blend the block of tofu, olive oil, nutritional yeast, honey, lemon juice and zest, and salt and pepper. Blend until smooth. *To make tofu ricotta pink, add beet juice that bleeds out of the beets in the tin foil.

5. For pesto, in a blender of food processor, add ramps (bulbs and stems/leaves), shallot, basil, nutritional yeast, pistachios, olive oil, and salt and pepper. Pulse or blend until at a typical pesto consistency.

6. When beets are done, open the foil so that the beets are exposed. Bake for 10 more minutes.

7. On a plate, spread tofu ricotta, place the beet, top with pesto, and drizzle with honey. Enjoy!