Hello friends!

Welcome to the weekend, once again ours is over for another week, but we had a lovely family weekend, hanging out at the other compound by the beach as the weather has started to cool off a little and isn’t so unpleasantly hot.

I’ve been uncooking up a storm in the kitchen of late and one recipe I really wanted to share with you was my Beet Rawvioli.

Unfortunately I couldn’t finish it myself. I had a reaction to the golden beet. Very similar to a reaction I had when I tried chanterelle mushrooms at 105 degrees  and I wasn’t the only one in the class. Basically, shortly after I finished it, I felt like I had a scratchy dry sore throat, similar to a cold and it lasted all night. After some research I discovered it’s not an uncommon complaint and that golden beets tend to arouse that symptom in others also.

So you could also try this with red beets, which I’ve never had this throat reaction with or why not try the golden beets if you’ve had them with no reaction before.

Beet Rawvioli

Ingredients

1 beetroot sliced thinly on mandoline or with knife. Lightly cover and massage each slice with olive oil and salt and allow to sit for 20 minutes.

Pesto

2 packed cups of  fresh basil leaves

2 cups of packed spinach

1/2 cup of pistachios

3/4 cup of olive oil

1/2 cup of pinenuts

1/4 cup of nutritional yeast

1/2 teaspoon himalyan sea salt

4 cloves of garlic

Lightly process all of the pesto ingredients in a food processor fitted with the S blade save for the olive oil. Once the pesto is well combined but still chunky, slowly stream in the olive oil whilst pulsing.

Place beet slices onto plate and place a small amount of pesto then layer with another slice of beet.

Optional: you can garnish with marinara sauce if desired, however I garnished with rehydrated tomatoes (I always keep a stash of dehydrated tomatoes in the freezer so I just soaked them in water for half an hour)

As I mentioned, I had a reaction to the golden beet but when in culinary school, I made a variation to this with the red beets and had NO reaction what so ever.

Tonight I also used the pesto to dress some zuchinni noodles I spiralised and placed on a bed of mixed lettuce leaves.

I’ve got plenty of backed up recipes I am dying to share with you all over the last few weeks of playing in the kitchen, so hope to post them over the next week, whilst I finalise my recipe testing for my two upcoming ebooks and prepare for a farmers market coming up this Thursday.

Also next up on the blog, I’ll share where I purchase my local produce and supplies for my local readers.