Valentine’s Day Heart Beet Salad Recipe

This vegan, gluten-free, paleo, low-carb recipe is perfect for Valentine’s Day! Thanks to Kelly Saint Patrick for providing this fun recipe:

Check out her website and instagram

  • 1 Cauliflower head
  • Herb cashew cheese (see recipe below) OR substitute for 2 cups ricotta cheese
  • Olive oil
  • 2 lemons
  • Micro greens or sprouts
  • 1 cup frozen peas
  • 1 TBSP mild organic miso paste
  • Garlic
  • 1 small heart cookie cut-out
  • Pomegranate seeds (optional)
  • Edible flowers (optional)
  • Beets (10 slices per beet)
Herb Cashew Cheese (sub 2 cups ricotta cheese if preferred)
  • 1 cup raw cashews
  • 1/4 cup nutritional yeast
  • 1/2 lemon juiced
  • 3 tbsp chopped chive
  • 1/2 tsp garlic powder
  • 1 tbsp chopped basil
  • 4-5 sprigs of thyme
  • salt and pepper to taste

Note*  Before beginning this recipe, you should have the raw cashews soaking for at least two hours or overnight if possible. Set oven to 375

Break cauliflower into florets
Drizzle some olive oil and a dash of salt and pepper – toss and place in oven
(start them on the lower shelf or middle at first so that they don’t burn)
Roast for about 20 minutes

While the cauliflower is roasting go ahead and prep your cashew cheese
In a nutri-bullet or food processor combine the following:
1 cup raw cashews soaked/strained/rinsed
1/2 lemon squeezed
1/4 cup nutritional yeast
1 cup of water

Blend until very smooth. You want the consistency to be creamy…but not too thin (you can start with 1/2 cup water and add as needed).

In a bowl combine the following:
blended cashews
3 tbsp chopped chive
1/2 tsp garlic powder
1 tbsp chopped basil
a few sprigs thyme 4
salt and pepper to taste
Once the cashew cheese is finished, set aside (don’t refrigerate at this time- it’s much better at room temperature)

Beet Hearts
With a mandolin, thinly slice your beet. You want them to be pretty thin so that they are flexible (about ten slices from 1 beet)
Using a small heart shaped cookie cutter, lay it over the beet slice and firmly press down
Once you have sliced your beets, rinse them under cool water to help remove the excess dye
In a bowl combine 1/2 tsp lemon juice and drizzle of olive oil. Gently toss the beet hearts and put aside to marinate while you start the pea puree.

Pea Puree
In a medium saucepan on medium heat add 1/2 cup chopped leeks and a drizzle of olive oil
Once they are a bit glossy (only a minute or two) add in 1 cup peas (defrosted)
Add 1 tsp diced garlic
Once mixed, add in 1 tbsp mild organic miso paste and 1 cup of water
Lower heat and mix it through until the paste dissolves
Transfer the mixture to the bullet or food processor and blend until smooth
I shaved about 1/4 tsp of lemon zest and mixed it in at this point
Put aside. You shouldn’t need to add salt, but go ahead and season to your liking

Remove cauliflower florets from the oven if you haven’t already and drizzle again with olive oil and sea salt and toss.

I did a stream of puree along one side of the plate, topped it with micro greens and cauliflower. I added some peas and a few pomegranate seeds for a bit of a bite and pop of color, but they’re optional. I also grabbed some edible flowers.
To assemble the beet ravioli, simply top one on another with the cheese filling inside. These are meant to lay open and not closed up. Plate the Ravioli alongside the puree.

I drizzled a bit of dressing over the top of the plate right before eating. 1 tbsp lemon and a drizzle of olive oil with a dash of salt.