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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Looking for delicious raw food recipes and decided to see if Epicurious had any -and yes they did! This one is by by Sarma Melngailis Living Raw Food Pure Food and Wine Ingredients:
4 cups pine nuts, soaked 1 hour (or more) |
1/2 cup extra-virgin olive oil |
2 medium shallots, peeled and diced |
1 lemon, zest of |
1/2 cup fresh lemon juice |
4 teaspoons nutritional yeast |
2 1/2 teaspoons sea salt |
fresh ground black pepper |
1 teaspoon minced rosemary |
1 tablespoon fresh lemon juice |
3/4 cup filtered water |
1 pinch sea salt |
1 garlic clove, peeled |
fresh ground black pepper |
2 medium beets (2 inches in diameter (or more) |
2 tablespoons macadamia nut oil or 2 tablespoons other nut oil or 2 tablespoons extra-virgin olive oil |
1 tablespoon fresh lemon juice |
1/2 teaspoon sea salt |
2 tablespoons high-quality aged balsamic vinegar |
Directions:
1. Pine Nut Goat Cheese .
2. Process all ingredients in a food processor until as smooth as possible.
3. You should have about 4 cups. Reserve 2 cups for the sauce, and set aside the remainder.
4. Rosemary-Cream Sauce.
5. Puree all the ingredients in a high-speed blender until smooth.
6. To Finish.
7. Using a mandoline, slice the beets very thin (so they are pliable and not stiff, approximately 1/16 of an inch or less).
8. Make small stacks of the larger pieces and use a sharp knife to cut into squares—the size doesn't matter much, as long as they are all roughly the same. Alternatively, use a round-, heart-or other- shaped cookie cutter to cut the slices. Cut at least 40 slices—10 per serving, with a few extra to spare.
9. In a medium bowl, place the beet slices, oil, lemon juice, and salt and toss gently to coat evenly. Allowing the beets to sit for a half hour or more will soften them; this is optional but a good idea if your slices are on the thicker side and still a bit stiff.
10. Lay half the beet slices on a clean work surface and top each with a rounded teaspoonful of the cheese. Top with the remaining beet slices and press down gently.
11. Spoon the sauce onto serving plates, and arrange the ravioli on top. Garnish with a few drops of aged balsamic vinegar and a few sprigs of either microgreens or fresh herbs.
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