a) Ravioli: wash, scrub and peel the beetroots, then cut them into thin slices.
b) Filling (1/2 glass cashew nuts, soaked in cold water overnight, 4 tbsp hemp seeds, 1/2 garlic clove, 3 tbsp lemon juice, 1 tbsp linseed oil, salt, chili pepper and pepper): drain and rinse the cashews, then blend them along with the remaining filling ingredients. Should the filling be too dry, add some water.
c) Avocado pesto: stone, peel and cut the avocado, then throw it into the food processor along with the remaining pesto ingredients (1 bunch of basil, 4 tbsp pine nuts, 1/3 tsp spirulina powder, 2 tbsp oil, 1 garlic clove, salt and chili pepper) and process until smooth.
d) Assembly: arrange beetroot slices on serving plates. Using a spoon, scoop one tablespoon of filling in the center of each beet slice and sprinkle with hemp seeds. Garnish with arugula and fresh basil, sprinkle with chili pepper and pepper and serve with avocado pesto.
Recipe/credit to Jola Gorzelana