Raw Beet Ravioli with Macadamia Pesto Cheese
Servings 2 servings
Ingredients
MARINATED BEETS
- 2 large red beets peeled and very thinly sliced with a mandoline
- 1 tablespoon (15 mL) avocado oil
- 1 tablespoon (15 mL) freshly squeezed lemon juice
- ⅛ teaspoon (0.5 mL) salt
MACADAMIA PESTO CHEESE
- ½ cup (125 mL) macadamia nuts
- ¼ cup (60 mL) water
- ½ cup (125 mL) lightly packed fresh basil
- ½ cup (125 mL) lightly packed fresh curly parsley, leaves and tender stems
- 2 tablespoons (30 mL) hemp hearts
- 1 tablespoon (15 mL) nutritional yeast
- 1 clove garlic grated
- ¼+ ⅛ teaspoon (1.5 mL) salt
- 2 tablespoons (30 mL) avocado oil
- 1 tablespoon (15 mL) freshly squeezed lemon juice
Instructions
- Marinate the beets: Place the sliced beets in a medium bowl. Cover the beets with the avocado oil, lemon juice, and salt. Let marinate while you make the cheese.
- Make the macadamia pesto cheese: In a small food processor, add the macadamia nuts and water. Blitz until the nuts are finely chopped. Add the basil, parsley, hemp hearts, nutritional yeast, garlic, and salt. Pulse until well minced. With the processor running, drizzle in the avocado oil and lemon juice. Taste and adjust the lemon juice and salt, if needed.
- Depending on the size of the beets, you can either fold 1 tablespoon (15 mL) of the macadamia pesto cheese inside each beet slice or you can make little ravioli sandwiches with 1 tablespoon (15 mL) of cheese between 2 beet slices.
- Leftover beet and pesto cheese can be stored separately in airtight containers in the fridge for up to 3 days. They are delicious tucked into a sandwich or added to a salad.
Notes
Excerpted from Good for Your Gut by Desiree Nielsen. Copyright © 2022 by Desiree Nielsen. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.