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Recipe of the week: Beetroot ravioli

By Features Reporter

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This stunning dish takes local and seasonal veg to a whole new level.

Beetroot ravioli.
Beetroot ravioli.


2 medium beetroots

2 large parsnips

Olive oil

1 tsp chilli powder

Salt and black pepper


Wash the beetroots and peel them. Use a mandoline slicer or potato peeler and slice the beetroot very thinly. Set them aside. If you don’t like raw beetroot, blanch them for three minutes and let them cool.

Peel the parsnips and chop into very small cubes. Add them to a medium pot and soften with the olive oil. Add salt, pepper and chilli powder. Then add 100ml of water and cook until very soft.

With a hand blender, blend the cooked parsnips into a paste. Season to taste.

Take each slice of beetroot and fill with parsnip paste. Carefully close the beetroot by bending in half. The parsnip paste should be sticky enough to close and form the ravioli.

Place the ravioli on a plate and garnish with wild leeks, sprouting beans, dill, micro herbs, balsamic dressing and/or goat’s cheese, or a garnish of your choice.

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