A tried and true classic. This recipe has been with me ever since I worked at Pure Food and Wine in NYC. I’ve tweaked it here and there, but the essence remains the same. Even those who usually make a funny face when beets are involved in a dish love these raviolis!
½ cup olive oil</br> ½ cup fresh basil leaves</br> 1 Tbsp. balsamic vinegar</br> 3 beets</br>
Place all ingredients except the beets in a food processor, pulse until you obtain basil oil.</br> Cut the beets into very thin slices using a mandolin or sharp knife.</br> Place the beet slices in a dish, drizzle with basil oil and sprinkle with salt. </br> Let marinate while you make the filling.
1 cup macadamias, soaked</br> 1 cup cashews, soaked</br> 1 clove garlic</br> 1 - 2 Tbsp. nutritional yeast</br> 2 Tbsp. olive oil</br> juice of 1 lemon</br> ¾ cup of basil cut into strips
Without washing the food processor, combine all the ingredients except the basil. Pulse until you get a creamy paste, add more olive oil or water if needed. Season to taste with salt and add the basil, pulse until mixed.</br> Place a slice of beet on a plate or tray lined with greaseproof paper. Top with a spoonful of the basil filling. Cover with a slice of beet, if you want to, press with your fingers around the filling to create a closed ravioli or serve as is.</br> Repeat the process until you use all the beet slices and filling.</br> To serve drizzle with more basil oil.
Beets are super rich in vitamin E (tocopherol), that protects against free radicals and helps repair the skin. Our bodies cannot make vitamin E, so it’s important to get enough through our diet. Add a little fat to your meal when eating these foods high in vitamin E for better absorption.
May 23, 2016