A classic raw dinner party dish. Our version uses marinated beetroot (beets), herbed macadamia and cashew cheese with basil oil. Serve with a side of salad greens.
Make time 30 minutes
Marinating time 2 hours
Equipment required mandoline
1–2 large beetroots (beets) (we used organic red beetroot; you could use any colour you have available)
¼ tsp sea salt
50 ml (¹∕5 cup) balsamic vinegar
1 finely crushed garlic clove
60 ml (2 fl oz/¼ cup) basil oil (see page 57) or cold-pressed olive oil
1 cup herbed macadamia cheese (see page 44)
garnish – 80 g (2¾ oz/2 cups) mesclun salad leaves, 3 tbsp chopped basil and chives, freshly cracked pepper, basil oil or cold-pressed olive oil and aged balsamic vinegar
1 Using a mandoline, finely slice the beetroot into thin rounds (make sure these are paper-thin otherwise the texture will be difficult to work with, but not so thin that they break). Marinate in a bowl with the sea salt, balsamic, garlic and basil oil (or olive oil) for around 2 hours, making sure you have some basil oil left over for garnish.
2 Lay the sliced beetroot out individually; place approximately 1 small tablespoon of the herbed macadamia cheese filling in the centre of each piece and place another beetroot piece over top, pressing around the sides to seal.
3 Place 4–5 pieces of ravioli on a plate, garnish with a side of mesclun mixed with the finely sliced chives and basil and top the dish with cracked pepper. Drizzle with the reserved basil oil and aged balsamic vinegar.
Recipes and images from The Unbakery by Megan May (Murdoch Books) available in all good bookstores and online.