I really do detest beets.
They are entirely too sweet and strangely textured in my little mind.
HOWEVER, there is always an exception, right? You must be with me on this one…
After preparing beets a multitude of ways for others to enjoy, with much success, of course, I was pleasantly surprised to discover a bit of beet to my own liking.
I was actually visiting Austin, TX very briefly and selecting sustenance from the salad bar at Whole Foods. Rather than simply gloss over the typical deep burgundy shredded beet selection from the bar, brilliantly bright and candy red swirled discs caught my eye. Without even thinking about what these delights could possibly be, I loaded up my salad bowl with this “eye candy,” in anxious anticipation of this new flavor.
Candy cane beets ~ otherwise known as Chioggia beets.
Shall I say delightful once again?
Rather than so rich and heavy in sweetness and flavor like the traditional red beet or golden variety, these beautiful treats are much more delicate and positively scrumptious!
Ravishing Raw Candy Cane Ravioli
2 bunches candy cane beets (Chioggia beets), cleaned, trimmed, and very thinly sliced into perfect rounds
3 c. sweet peas
3 cloves garlic, roasted**
1/4 c. fresh basil, chopped
1 tsp. sea salt (more to taste)
1-2 Tbs. extra virgin olive oil
After thinly slicing the beets using a very sharp knife or mandolin, divide and set aside. Combine peas with garlic, basil, salt (and possibly a tiny bit of water) in a high speed blender (VitaMix), and whir until super smooth.
Spoon about 1-2 tsp. of the pea “pesto” atop 1/2 of the candy cane discs. Then top with a second disc to form a raw ravioli.
Served garnished with the best extra virgin olive oil around.
**If you are adhering to a strict raw foods diet, simply use raw garlic. The flavor will be less delicate, yet simply delicious nonetheless.