Beet Rawvioli

Day 19: Okay, so today I braved a full-on raw dish. We have so much beetroot from our Winter CSA, I am trying out all kinds of beet dishes. This one comprises marinaded, sliced beets with a nutpaste (‘cheese’ – it’s nothing like cheese-) filling. There are a few of these recipes around and this is a mixture of all of them – My New Roots, Crazy Sexy Kitchen and Raw Food For Everyone. If I make this again, I think I will whizz up some spinach in the filling and add more salt.

Beets are so good for you. I would like to find a way to incorporate more of them into my diet, even if it means cutting them into star shapes or rolling them up like cigars. Raw food is SO rich! Honestly, by the time I got to the third ‘rawvioli’ I was full. (Plus, I’d had enough).

Ingredients:
Beet ‘pasta’1 large beet sliced thinly (if you use a mandoline like me, please watch your fingers)
1/4 cup olive oil
2 Tbs lemon juice

‘Cheese’ filling:
1/2 cup macadamia nuts
1/2 cup cashew nuts

1/2 half of a small onion (can add more, to taste)nutritional yeast
1 Tbs Nama Shoyu
1 Tbs lemon juice

Once the beets are slice, play around with cutting them into shapes, if you like, with a  cookie-cutter. I had a star shape, so I played with that. Toss the beetroot slices in the marinade and marinate them over night. This softens the beets and makes them all lemony and delicious.

Soak the nuts for an hour or so. Drain and grind in a food processor, with the onion. Add the liquid flavourings.

Pair up the beet slices, place the nutpaste in the middle and sandwich the slices together.