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
By Healthy Diet
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
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.
Nutrition: per serving
Raw Pink Lady®, Chia, Pecan & Hazelnut Breakfast Bar
The views expressed on this site are not those of the Publisher. Always consult your GP or a health professional before beginning any diet or trying any of the products or advice mentioned in Healthy Diet, particularly if you have a medical condition for which it may not be advisable.