Beet Ravioli with Pine Nut "Goat Cheese" Rosemary-Cream Sauce, Aged Balsamic Vinegar

Beet Ravioli with Pine Nut "Goat Cheese" Rosemary-Cream Sauce, Aged Balsamic Vinegar
Photo by Tara Donne

Ingredients

  • ½ recipe Pine Nut "Goat Cheese"
  • 2 medium beets (2 inches in diameter or more)
  • ½ teaspoon sea salt
  • 4 teaspoons nutritional yeast
  • ½ cup extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • ¾ cup filtered water
  • + 14 more ingredients
    • Microgreens or other herbs
    • 1 teaspoon minced rosemary
    • Freshly ground black pepper
    • 2 tablespoons macadamia oil
    • 1 tablespoon freshly squeezed lemon juice
    • 2 tablespoons high-quality aged balsamic vinegar
    • ½ cup freshly squeezed lemon juice
    • Zest of 1 lemon
    • 2 medium shallots
    • 1 pinch sea salt
    • 1 clove garlic
    • 4 cups pine nuts
    • Freshly ground black pepper
    • 2 ½ teaspoons sea salt

Process all ingredients in a food processor until as smooth as possible. You should have about 4 cups. Reserve 2 cups for the sauce, and set aside the remainder. Puree all the ingredients in a high-speed blender until smooth. Using a mandoline, slice the beets very thin (so they are pliable and n...

View full recipe at Epicurious

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