Beetroot Ravioli Stuffed with Blue Cheese and Walnuts

Savour the rich flavours of beetroot and cheese in this great starter from our friends at California Walnuts

  • Serves: 6
cal 208
Beetroot Ravioli Stuffed with Blue Cheese and Walnuts
  • 1 medium beetroot, peeled
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • Pinch of salt
  • 150g blue cheese such as gorgonzola
  • 100g California Walnuts
  • Fresh basil, to garnish

Nutrition: per serving

  • cal208
  • fat19.2g
  • sat fat6g
  • carbs1.6g
  • sugar1.1g
  • fibre1g
  • protein7.4g
  • salt0.9g

Ingredients

  • 1 medium beetroot, peeled
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • Pinch of salt
  • 150g blue cheese such as gorgonzola
  • 100g California Walnuts
  • Fresh basil, to garnish
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Method
  • Cut the beetroot into thin slices using a mandolin slicer. The slices must be flexible, but they shouldn't break easily.
  • Put the beets in a bowl and add the lemon juice, olive oil and salt. Mix the ingredients with your hands (wear food preparation gloves to avoid staining your hands) until all the slice are generously soaked. Let them marinate for 30 minutes and then drain.
  • Set aside enough whole walnut halves for each slice of beetroot. Roughly chop the remaining walnuts. Fill the beetroot slices with the blue cheese and chopped walnuts and fold over. Top each ravioli with a reserved walnut half and garnish with the basil.

This recipe is taken from https://californiawalnuts.uk/

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Nutrition: per serving

  • cal208
  • fat19.2g
  • sat fat6g
  • carbs1.6g
  • sugar1.1g
  • fibre1g
  • protein7.4g
  • salt0.9g

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All of our recipes are accredited by Juliette Kellow, registered dietitian.