By now you've probably heard that you can use raw zucchini to make 'zoodles', but did you know that you can turn thinly sliced raw beets into a fresh spin on ravioli?
This meal is surprisingly hearty and totally delicious. I love raw 'cooking' in the summertime when fresh locally grown produce is readily available, and you never have to turn on the stove.
To prepare beets, combine olive oil, lemon juice, garlic and salt and pepper to taste in a bowl. Add sliced beets and marinate for at least 1 hour to overnight.
Lay half the beets on a flat surface. Using a spoon, scoop 1 tablespoon Zengarry Garlic and Fine Herbs cashew cheese in the center of each beet slice. Cover cheese with another sliced beet to complete ravioli.
Garnish with chives, balsamic vinegar, sea salt, and pepper, if desired.
I served my Raw Beetroot Ravioli with a side of Orange Sunflower slaw. The colours and taste are very complimentary. Find the recipe in the latest issue of Vegetarian Times.