Photo Credit: Jennifer Olson

Beet Raw-violi with Pine Nut “Cheese”

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A vegan and gluten-free variation of ravioli, these colorful gems make a great appetizer for your next gathering. 

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Beet Raw-violi with Pine Nut “Cheese”

Beet Raw-violi with Pine Nut “Cheese”

A vegan and gluten-free variation of ravioli, these colorful gems make a great appetizer for your next summer gathering. Pine nuts provide an umami richness, surprisingly reminiscent of cheese. Best served right away, though the “cheese” can be made a day ahead.
Course: Appetizer
Cuisine: American
Keyword: pine nuts, ravioli, raw ravioli, summer 2019
Servings: 30 pieces (approximately)
Calories: 62kcal
Author: Genevieve Doll

Equipment

  • Food processor

Ingredients

  • 3-4 small beets
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • minced chives for garnish

Cheese

  • 1 cup pine nuts soaked for one hour
  • tablespoons olive oil
  • 1 small garlic clove chopped
  • 1 teaspoon lemon juice
  • ½ teaspoon salt
  • 2 tablespoons minced parsley
  • 2 tablespoons minced chives

Instructions

  • Slice roots and tops off beets, and peel. Using a mandolin, thinly slice beets 1/8- to 1/16-inch thick.
  • In a small bowl, toss beet slices with olive oil and salt.
  • While beets are softening, drain and rinse pine nuts. Place in a food processor with olive oil, garlic, lemon juice and salt; blend until creamy and “cheese” begins to form a ball. Pause, and scrape down sides of processor with a spatula as needed.
  • Transfer to a bowl, and stir in herbs. Season to taste.
  • Place beets in a strainer to drain off any excess liquid. Place half the beet slices on a serving platter, and top with about 1 teaspoon “cheese.” Finish with another slice of beet, and garnish with chives.

Nutrition

Calories: 62kcal
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