Raw Candy-Striped Beet Ravioli
Cuisine: American
Author: Rachel Hanawalt
Prep time: 25 mins
Total time: 25 mins
Raw Candy-Striped Beet Ravioli is a vegan, early Spring recipe that's fresh and satisfying. Serve it up as an entree or an appetizer at your Spring party!
Herb Oil
  • 1 Tbsp extra virgin olive oil
  • 2 tsp fresh minced parsley
  • 2 tsp fresh minced chives
  • ⅛ tsp salt
  • a pinch of black pepper
Walnut "Cheese" Filling
  • 1 C English walnuts
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp nutritional yeast
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp white miso
  • ¼ tsp salt
  • 2 Tbsp chopped parsley
  • 1 lb candy striped beets (red beets work too, but they're not as fun)
  1. To make your herb oil, mince parsley and chives and combine in a small dish with 1 Tbsp olive oil, salt, and pepper. This will taste best if it's given a few hours to infuse.
  2. Combine all over your of your walnut "cheese" ingredients and lightly blend using a hand blender or a food processor. You'll want the ingredients to begin to cream, but allow some chunks of walnut to remain.
  3. Peel and wash your beets. If you don't have candy striped beets available, red beets will work, but they tend to have a stronger flavor and are little messier. Using a mandoline, thinly slice the beets, about 1 mm ( 1/10th of a cm) thick.
  4. Scoop and spread 1½ tsp of your "cheese" on half of your beets.
  5. Top with the remaining beets.
  6. Sprinkle with your herb-infused oil and serve!
Recipe by Simple Seasonal at https://simpleseasonal.com/recipes/meal-types/appetizers/raw-candy-striped-beet-ravioli