Source: Farm Member Kara Martin Snyder

Raw Beet & Pine Nut “Goat Cheez” Ravioli with Marjoram Cream

Phewwwww. Long enough name? Thankfully, the prep isn’t as long as the name. This is a serious showstopper when you’re entertaining this summer. It’s a great appetizer or light meal that would satisfy your raw, vegan or gluten-free friends and family members as well as the foodies.

CSA member note: Ever been baffled by what to do with that kohlrabi or one of those turnips? (C’mon, be honest.) Try swapping out at least one of the beets.

The Pine Nut “Goat Cheez” Ingredients:

2 cups pine nuts, soaked 1 hour or more
1/4 cup extra-virgin olive oil
1 medium shallots, peeled and diced
1/4 cup freshly squeezed lemon juice
2 teaspoons nutritional yeast
1 1/4 teaspoons sea salt
Freshly ground black pepper

The Marjoram Cream Sauce

1/2 teaspoon minced marjoram
1 1/2 teaspoon freshly squeezed lemon juice
1/4 cup + 2 tablespoons water
Pinch of sea salt
1 clove garlic, peeled
Freshly ground black pepper

The Rest
2 medium beets (at least 2 inches in diameter), peeled
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon sea salt
2 tablespoons high-quality aged balsamic vinegar

The Prep

Using a sharp chef’s knife or mandoline to slice the beets very thin. (You want to be pliable.) Shoot for at least 40 slices. 

In a medium bowl, coat the beet slices, oil, lemon juice, and salt; and toss gently. Allowing the beets to sit for a half hour or so will soften them. This is optional but a good idea if your slices are on the thicker side and still a bit stiff.

For the “goat cheez,” pulse all ingredients in a food processor or blender until as smooth as possible. Reserve half for the filling and set aside. 

With the remaining half of the “goat cheez” still in the blender, add the remaining cream sauce ingredients. Puree until smooth.

Lay half the slices on a clean cutting board; and top each with a rounded teaspoonful of the cheez. Top with the remaining beet slices and press down gently. Or, you can make mini-ravioli by folding them in half.

Spoon the sauce onto serving plates, and arrange the ravioli on top. Garnish with a few drops of aged balsamic vinegar.