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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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Calories

215

Serves

6

Ingredients

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
Beets:
  • 1 pound candy striped beets (red beets work too, but they’re not as fun)

Preparation

  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.


About The Author

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Rachel Hanawalt

See My Recipes

Rachel is the creator of Simple Seasonal, a whole foods blog about making the most of your local farmer’s market or CSA. She is passionate about sustainable agriculture and has a partnership with a local naturally-grown farm. She enjoys inspiring fellow locavores with healthy, seasonal recipes.

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