Why is it that women in action films always run around with their hair down? This isn’t real life. Come on.
In real life, I can barely stand to have my hair down when I’m sitting at my desk… let alone running two miles after a car chase while carrying a giant gun. You know if this were you that you’d have your hair tied up.
And if you had really been running around for a day and a half without sleep or a shower, your hair would not be looking so good. You can’t fool me, Kate Beckinsdale. (Although your hair is gorgeous. Really.)
The point is, I’m not going to try to fool you here. These aren’t real ravioli. There I said it. These are slices of raw beets filled with a creamy nut “cheese” and topped with pesto oil. It isn’t pasta. But it sure is tasty. For reals.
Thanks to all of you on Facebook this week who shared your beet recipe suggestions! In the end I decided that I had to keep it simple, so here you go. This recipe is easy, fast and makes the perfect summer dinner when paired with a nice salad (like this one). Enjoy!
- 3 – 4 medium candy-striped beets (or any color of your choice)
- Raw almond “cheese” (recipe below)
- Pesto oil (recipe below)
- Freshly-ground black pepper to taste
- Chop the ends and tops off the beets and thinly slice using a mandolin slicer or a sharp knife. Lay one slice flat, top with a little nut “cheese” and lay another beet slice on top. Drizzle with pesto oil. Top with freshly-ground black pepper and serve.
- ½ cup fresh basil
- 1 small garlic clove, minced
- ¼ teaspoon sea salt
- 3 tablespoons extra virgin olive oil
- Add the basil, garlic, and sea salt to a food processor and pulse. With the motor running, add the olive oil and process until smooth, scraping down the sides as necessary.
- ⅓ cup raw almonds
- ⅛ teaspoon sea salt (or more to taste)
- 1 tablespoon nutritional yeast
- 2 – 3 tablespoons water, or more as needed
- 1 tablespoon fresh chives, chopped
- Soak almonds in water for at least 1 hour, then drain. Add almonds to a food processor with salt, nutritional yeast, and 1 tablespoon of water to start. Scrape down the sides of the processor and add more water as necessary until it reaches a consistency similar to ricotta. Add the chives at the last second and pulse until incorporated.