Open Faced Beet Ravioli (aka Beet Salad)

Yes, beet ravioli is a thing. Apparently there are those who take their ravioli to a new plane of existence – blanching ricotta filled beets together and serving with a bit of olive oil and a side greens or grains. I, unfortunately, am not one of those people. I did try. Though, after a total of twenty-eight seconds I gave up and invented the open-faced beet ravioli. So, here you go.

What you’ll need:

  • 3 large beets, with greens
  • Rainbow chard (or kale, or collards, or really anything you fancy)
  • 1/2 cup ricotta cheese
  • Lemon zest, and a little juice
  • 2 tbsp fresh dill
  • pinch of kosher salt
  • Black pepper
  • 1/4 cup olive oil
  • 1/4 cup of nuts (I chose pumpkin and papaya seeds)

Step 1: The “Fillin'”

Measure and mix together cheese, zest, dill, salt and pepper, and seeds.

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Step 2: Greens

Wash and remove greens from beets, placing in a pan with rainbow chard, add olive oil and a bit of pepper and saute for 15-20 minutes.

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Step 3: Beets

Wash and slice 3/4 of beets 1/4 inch thick, chop the remaining into 1/2 inch spears, stick in a pot and boil until tender.

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Step 4:  Serve and Devour!

Dress it up however you like using¬† lemon juice, ricotta “filling”, remaining papaya and pumpkin seeds, and a bit of dill on top.

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– Schmaltz