The first thing you do is get yourself two or three large beets, scrub them clean and peel their outer skin. Place them in a foil packet with a little olive oil and salt and pepper and roast on 400 degrees for 40 minutes.
Once they are done, let them cool completely. Slice them into 1/8" slices (be careful because their intense beet juice can stain your clothes) and place them in the fridge to cool down more.
In the meantime, gather the rest of your ingredients:
- Pomegranate molasses
- Microgreens, such as alfalfa or bean sprouts (or for a spicy kick, try radish sprouts)
- Olive oil
- Ricotta cheese
- toasted pistachios