1. Begin by cutting the ends of the beets, then peel them. Using a mandolin slicer or a very sharp knife, slice the beets as thinly as possible (this can be fiddly, so take your time.) When you have a bunch of slices, use a cookie cutter to make heart shapes. Alternatively, stack the beet slices and cut the rounded edges off to turn them into squares.2. In a large bowl, whisk together the juice of half a lemon, one and a half tablespoons of olive oil, and a pinch of sea salt. Add the prepared beet slices and toss to coat. Marinate for 1-2 hours.3. Place about a teaspoon of Pine Nut “Cheese” on one beet slice, then top with another. Repeat until you have the amount of Rawviolis you desire.4. Drizzle some Green Pesto Oil and extra virgin olive oil over top. Garnish with chives and smoked sea salt. Serve immediately.
Pine Nut “Cheese”
Directions:1. Soak pine nuts in water for at least 1 hour. Drain and rinse well.2. In a food processor, place all ingredients and blend on high to mix. The consistency should be somewhat grainy and thick – like a heavy paste similar to goat cheese.
1. Place all ingredients in a food processor and blend on high to mix. The pesto oil should be quite fluid and runny.
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|Serving Size: 1 Serving (84g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 274 (95%)|
|Amt Per Serving||% DV|
|Total Fat 30.5g||41 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 22.2g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 146.3mg||5 %|
|Potassium 113.6mg||3 %|
|Total Carbohydrate 5.2g||2 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 4.4g|
|Protein 1.2g||2 %|
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Calories per serving: 288
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