The CSA has provided some gorgeous beets this summer. Generally, I simply served them roasted, but on one particularly hot day, I thought I’d experiment by trying this recipe by Sarma Melngailis. The outer ravioli shell simply consists of thinly sliced beets, marinated for about half an hour to soften them. They’re stuffed with a blended pine-nut concoction that has a texture similar to goat cheese. A rosemary “cream” sauce (also pine-nut based) is drizzled around the plate for extra flavor.
I have to say, I was surprised by how good these were. It was a bit odd to be eating cold ravioli, but the texture of the beet shells and the creaminess of the filling were quite pleasant. What I really liked about this meal, though, was the color! I love how the beets look like little tie-dyed hippie squares.
The recipe is available in Living Raw Food or online here.
The CSA has provided some gorgeous beets this summer. Generally, I simply served them roasted, but on one particularly hot day, I thought I’d experiment by trying this recipe by Sarma Melngailis. The outer ravioli shell simply consists of thinly sliced beets, marinated for about half an hour to soften them. They’re stuffed with a blended pine-nut concoction that has a texture similar to goat cheese. A rosemary “cream” sauce (also pine-nut based) is drizzled around the plate for extra flavor.
I have to say, I was surprised by how good these were. It was a bit odd to be eating cold ravioli, but the texture of the beet shells and the creaminess of the filling were quite pleasant. What I really liked about this meal, though, was the color! I love how the beets look like little tie-dyed hippie squares.
The recipe is available in Living Raw Food or online here.