1/4COilvegetable, grapeseed, olive, etc. - your choice
Shelled & Salted Pumpkin Seeds
Drizzle of Oilvegetable, grapeseed, olive, etc. - your choice
Grated Lemon Zest
Start by preheating your oven to 400 degrees.
Prepare the beets by trimming and washing them very well. Lightly coat with oil and salt liberally. You will be peeling them after they cool slightly, so don't worry about the salt. It just gives flavor.
Roast until fork tender. This could take anywhere from 45 minutes to an hour. Allow to cool enough to handle before peeling. Slice into wedges.
While they are baking, prepare the vinaigrette by combining all ingredients in a food processor and drizzling in the olive oil until emulsified. Remove to a bowl.
Wash out the food processor and prepare the ricotta mixture. Combine all ingredients and process until smooth. If it's too thick, you can add another splash of creamer. Too thin? Add more vegan parmesan.
You can use fresh pears without sauteeing unless they aren't ripe yet. I just sauteed mine in a bit of butter and a sprinkle of sugar. They loose a bit of color when cooked, but I really loved the taste when sauteed.
Slice up the plum into wedges.
Arrange the fruit and add your beets.
Add a large scoop of the whipped ricotta to your plate and make a small well in the center. Add a drizzle of oil, cracked black pepper and some lemon zest, if desired.