Living Rawesome Day #351 Beet Ravioli with Fava Bean Puree and Green Herb Oil pg. 44 entertaining in the raw
July 10, 2010
I made the complete recipe today. I went all the way down to Brooksville to try to find golden, white, candy stripe or other varieties of beets, but I didn’t find any beets that were unique. I had to use red beets. I was going to wait to see if I could find any other color beets anywhere else, but I couldn’t because I didn’t want the puree to go bad. I am disappointed because I really wanted to make this recipe with the special ingredients.
Beets Ingredients
beets
olive oil
lime juice
raw agave
I peeled the beets and I trimmed the edges so they were square. I sliced them thin on the madolin. Then I put the puree on 1/2 of the beets I cut them I placed the layer of beets on. I drizzled the herb oil on top of the beet ravioli, put fresh basil leaves on top, then served it. The presentation is gorgeous. It is a perfect summery meal.
“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.”
Tom Robbins