A white dish holds a fresh remolachas

With a creamy ricotta salata and the saltiness and crunch of pistachios and garlic chips, this remolachas recipe is an easy-to-execute dish that you are bound to love.


  • 1 lb beets, smaller sized
  • 4 oz vegan Ricotta Salata
  • 3 oz vegan Crème Fraîche (Veganuary recommends to sub vegan sour cream if you cannot find vegan Crème Fraîche)
  • 2 oz pistachios, roasted and broken
  • Garlic, sliced and fried
  • Red Beet Leaves, to garnish
  • Chives, finely minced
  • Sea Salt, to taste
  • Fresh Black Pepper, to taste
  • Olive Oil, drizzle to finish
  • Balsamic Vinegar (good quality)


  1. Preheat the oven at 400 F.
  2. Fire roast (over live flame) the small beets until dark.
  3. In a bowl, add the small beets and dress them with olive oil, salt, pepper, and thyme.
  4. Place them in a roasting pan, cover with aluminum foil, and roast in the oven for 45 minutes until they are soft in the heart. Set them aside for another 30 minutes covered.
  5. Peel them and set aside.
  6. In a bowl, season beets with olive oil, balsamic vinegar, salt, and pepper.
  7. Plate them over a smear of Crème Fraîche, topped with roasted pistachios, fried garlic chips, and grated ricotta salata.
  8. Finish them with fresh leaves and minced chives. Best served at room temperature. Enjoy!

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