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one green planet

This early spring vegan recipe is fresh, savory and satisfying. Serve it up as an entrée or an appetizer at your next party!

Raw Candy-Striped Beet Ravioli [Vegan, Gluten-Free, Raw]

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Herb Oil:
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons fresh minced parsley
  • 2 teaspoons fresh minced chives
  • 1/8 teaspoon salt
  • a pinch of black pepper
Walnut “Cheese” Filling:
  • 1 cup English walnuts
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons nutritional yeast
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white miso
  • 1/4 teaspoon salt
  • 2 tablespoons chopped parsley
  • 1 pound 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 tablespoon 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 1/8 of an inch thick.
  4. Scoop and spread 1 1/2 tsp of your “cheese” on half of your beets.
  5. Top with the remaining beets.
  6. Sprinkle with your herb-infused oil and serve!

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Nutritional Information

Per Serving: Calories: 215 | Carbs: 9 g | Fat: 19 g | Protein: 4 g | Sugar: 3 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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