This beet ravioli is brilliant! When I came across this recipe, the photo was stunning with the vividness
of the beets and it is a stroke of genius!
Within many cultures, the idea of a stuffed dumpling is varied. In the asian culture, we have
dumplings that are steamed or pan fried. In the Italian culture, there are cheese or meat filled raviolis.
In the Hungarian culture, there are cabbage rolls. The list goes on and on.
I love the taste of beets. Years ago, I tried to grow my own crop of beets with the greens attached. To
my dismay, a rabbit ate all of my beet greens and my beets were not thriving. Nowadays, I purchase
my beets from my grocery store. I like to roast my beets with a hint of garlic and olive oil mainly.This
delectable gluten free, vegan and paleo beet ravioli is divine. The essence of the beets is nutty and
sweet. The topping is cashews, garlic and basil which is subtle and an excellent partner for the beets.
2 small beets, peeled
1/2 c cashews, soaked in water
1/8 c water
1 T lemon juice
1 clove garlic
1/3 c basil
1. Slice the beets thin. Boil them in a pot for 5 minutes. Drain.
2. Puree the cashews,juice,water, garlic and basil.
3.Place a beet on a plate. Spoon some of the puree on the top.
4. Place another beet to match the size of the beet.
5. Top with basil, tomato, pesto or any other.
Adapted from andcece.