Raw Beet Ravioli

Why is it that women in action films always run around with their hair down?  This isn’t real life. Come on.

In real life, I can barely stand to have my hair down when I’m sitting at my desk… let alone running two miles after a car chase while carrying a giant gun.  You know if this were you that you’d have your hair tied up.

And if you had really been running around for a day and a half without sleep or a shower, your hair would not be looking so good.  You can’t fool me, Kate Beckinsdale.  (Although your hair is gorgeous. Really.)

The point is, I’m not going to try to fool you here.  These aren’t real ravioli.  There I said it.  These are slices of raw beets filled with a creamy nut “cheese” and topped with pesto oil.  It isn’t pasta. But it sure is tasty.  For reals.

Thanks to all of you on Facebook this week who shared your beet recipe suggestions!  In the end I decided that I had to keep it simple, so here you go.  This recipe is easy, fast and makes the perfect summer dinner when paired with a nice salad (like this one). Enjoy!

Raw Beet Ravioli
Prep time
Total time
Recipe type: Entree
Serves: 4
  • 3 - 4 medium candy-striped beets (or any color of your choice)
  • Raw almond "cheese" (recipe below)
  • Pesto oil (recipe below)
  • Freshly-ground black pepper to taste
  1. Chop the ends and tops off the beets and thinly slice using a mandolin slicer or a sharp knife. Lay one slice flat, top with a little nut "cheese" and lay another beet slice on top. Drizzle with pesto oil. Top with freshly-ground black pepper and serve.

Pesto Oil
Prep time
Total time
  • ½ cup fresh basil
  • 1 small garlic clove, minced
  • ¼ teaspoon sea salt
  • 3 tablespoons extra virgin olive oil
  1. Add the basil, garlic, and sea salt to a food processor and pulse. With the motor running, add the olive oil and process until smooth, scraping down the sides as necessary.

Raw Almond "Cheese"
Prep time
Total time
  • ⅓ cup raw almonds
  • ⅛ teaspoon sea salt (or more to taste)
  • 1 tablespoon nutritional yeast
  • 2 - 3 tablespoons water, or more as needed
  • 1 tablespoon fresh chives, chopped
  1. Soak almonds in water for at least 1 hour, then drain. Add almonds to a food processor with salt, nutritional yeast, and 1 tablespoon of water to start. Scrape down the sides of the processor and add more water as necessary until it reaches a consistency similar to ricotta. Add the chives at the last second and pulse until incorporated.


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  1. says

    These look amazing, and I bet they taste even better. Love beetroot, especially the more unusual varieties! Completely agree with the hair issue – I always think something similar with makeup :)

  2. says

    seriously! I can only go about 3 minutes before I want to tie my hair up or shave it off!
    this look amazing by the way! I have a lot of beets coming my way these days and would love to try them. what a beautiful, refreshing dish it would make.

  3. says

    That is true, women always have their hair down! My life is all about the pony tail! :) Love this recipe! My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we’d love to have you join us with some of your awesome recipes! You can find this week’s link up here: http://vegetarianmamma.com/gluten-free-friday-recipe-link-up-1/
    Thanks, Cindy

  4. says

    Stunning, stunning, stunning (as I write this, in my pony tail and comfy yoga pants!). I pinned and posted this to Pinterest and Facebook as I wanted to share. You always take such amazing photos, but this is one of my favorites. What a scrumptious-sounding recipe. Will have to make it. This would appeal to anyone…even meat eaters! :-)

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