Follow these steps for perfect results
herb oil
infused
extra-virgin olive oil
parsley
fresh minced
chives
fresh minced
salt
black pepper
walnuts
extra-virgin olive oil
nutritional yeast
lemon juice
fresh
white miso
salt
parsley
chopped
candy striped beets
thinly sliced
Mince parsley and chives.
Combine minced parsley, chives, 1 Tbsp olive oil, salt, and pepper in a small dish.
Allow herb oil to infuse for a few hours.
Combine walnuts, 2 Tbsp olive oil, nutritional yeast, lemon juice, white miso, and 1/4 tsp salt.
Lightly blend walnut cheese ingredients using a hand blender or food processor.
Leave some chunks of walnut remaining in the cheese.
Peel and wash beets.
Thinly slice beets using a mandoline, about 1 mm thick.
Scoop and spread 1 1/2 tsp of walnut cheese on half of the beet slices.
Top with the remaining beet slices.
Sprinkle with herb-infused oil and serve.
Expert advice for the best results
For best flavor, allow herb oil to infuse for at least 2 hours or overnight.
Adjust the amount of lemon juice in the walnut cheese to your liking.
Serve immediately to prevent the beet slices from becoming soggy.
Everything you need to know before you start
10 minutes
Herb oil and walnut cheese can be made ahead of time.
Arrange ravioli artfully on a plate, drizzling with extra herb oil.
Serve as an appetizer or light lunch.
Garnish with microgreens or edible flowers.
Complementary to the earthy and tangy flavors.
Refreshing and palate-cleansing.
Discover the story behind this recipe
Emphasis on fresh, raw ingredients
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