*Raw Ricotta Beet Stackers*

So heres the story I have always been anti-beets LOL. I have never liked the taste of beets, soooo as a child when ever my mom would cook beets I would put them inside a paper towel or my cup to pretend I had eaten them. Long story short ” I was caught” hahaha and she made me eat them anyway. So of course last thing I would do as an adult is force myself to eat beets. Well I had a little change of heart and decided to start consuming beets for the health benefits. I started sneaking them into fresh juice or smoothies just to hide the taste. Well this particular dish has made me change my mind on being completely anti-beets. The raw ricotta beet stackers are so good I made them two days in a role, and will be adding the dish to my list of must haves. I will let my mom know that her forcing beets on me while I was young is finally paying off haha.:-)

Ingredients:
1-2 small beets peel and thinly slice  (1 beet will make 3 stackers)
1/4 or 1/3 tsp of himalayan pink seasalt

Ricotta Cheese ingredients: (consume within 1-2 days)
1 cup of activated cashews (to activate soak over night)
2-3 small organic garlic cloves ( I chopped mine up)
3 tbs of fresh lemon juice
1/4 cup fresh parsley (add more if you like)
1 +1/2 tbs of extra virgin olive oil
2 tsp onion powder
1 tsp himalayan pink seasalt
1/2 tsp black pepper
Pinch of red pepper flakes
Optional: 3 tbs of water ONLY if needed (You want the cheese to have a chunky texture not super smooth for this recipe)

Directions:
1. Soak beets + 1/4 tsp of salt for 2-3 hours ( NOTE: This step is a must, it allows the beets to soften similar to a cooked texture so you dont want to skip this step + provides great flavor)
2. While beets are soaking place all your ricotta cheese ingredients inside food processor
3. Allow to process until you achieve a chucky yet well blended cheese mix
4. Place the ricotta cheese inside bowl and allow to chill until your beets are ready
5. Once beets have soaked and have a nice soft texture add ricotta on one side of your beet as the middle layer + place another beet on top to create the stacker
6. Top off with additional parsley + sprinkle dill dry powder + black pepper on top

Cant believe beets can taste so YUMMY! Im excited for all of you to try this recipe 🙂
PS. MERRY CHRISTMAS SALE starts today Monday December 16th and ends at midnight est December 17th enjoy 25% off the Smoothie cups and 20% off my smoothie recipe ebook “SmoothieLuscious”. Visit store page today. Merry Christmas and Happy New Year to each and everyone of you 🙂

Hugs & Happy Beet Ricotta Stacking
LaShana Nicole