Our version of Meatless Monday is for vegetarian foodies with discriminating palates and features recipes that elevate the “dining at home” experience. A weekly feast for your eyes, Mondays won’t be the same once you get a hold of these savory and seasonal dishes with distinct and intense flavors. Invite a friend over and start your week already satiated with good food and good conversation.
Got a recipe for ridiculously rich tasting risotto or a silky smooth sweet potato soup? Send your ideas for seasonal vegetarian recipes here.
Today’s recipe is provided by Lexington Brass. At Lexington Brass, Chef Cesar Gutierrez uses fresh, seasonal vegetables in many of his recipes including the Beet Ravioli, where the ‘ravioli pasta shells’ are made entirely out of red and yellow beets that are stuffed with a a savory goat cheese filling. For those seeking to feel satisfied after a meal, this creative dish provides the same richness of a traditional ravioli without any meat (or gluten) at all! Beets are a cool season vegetable that prefer the spring and fall climates.
Beautiful beet ravioli (serves 4)
Goat cheese filling
- 1 log goat cheese
- 2 tbsp. half and half
- 4 tbsp. parsley, finely chopped
- 4 tbsp. chives, chopped
- 3 tbsp. dill, finely chopped
- Salt to taste
Combine all ingredients in a mixing bowl and whisk thoroughly. Store in piping bags.
- 2 large golden beets
- 2 large red beets
- PREPARATIONS: Slice beets thinly on mandolin (should be almost see-through). Separate large discs and smaller discs. Lay out smaller beet slices on a sheet tray lined with parchment paper and pipe a generous amount of goat cheese filling into the center. Place larger beet slices on top and punch out the biggest ring mold possible. Separate golden and red beets and store in different pans, shingled.
- 2 cups walnuts
- 1 cup sugar
- 2 tbsp. cinnamon powder
- 2 tbsp. light brown sugar
- ½ cup water
- PREPARATIONS: Combine all ingredients except the walnuts. Bring to a boil and cook until it’s a thick syrup. Toss with walnuts in a large mixing bowl. Place on sheet trays with a silpat in an even layer and bake at 325 degrees for 30-40 minutes, moving them around every 10 minutes.
- 2 tbsp. sherry vinegar
- ½ cup walnut oil
- Fennel, thinly sliced
- Chives, chopped
- Salt to taste
- PREPARATIONS: Mix the sherry vinegar, walnut oil and salt thoroughly. Dress the fennel and chives with the vinaigrette.
- Red beet scraps
- ¼ cup olive oil
- PREPARATIONS: Puree all the red beet scraps until smooth. Take 1/2 cup of this and whisk in olive oil.
Final plating instructions
- Using a white round plate, place the red beet ravioli at 10 o’clock. Alternate between the yellow and red going toward 7 o’clock, leaving a 1-inch space from the edge of the plate and the ravioli.
- There should be 4 pieces in total.
- Add a sprinkle of chopped chives and candied walnuts on top of the beets.
- At 1 o’clock, place the dressed frisee salad in a bunch.
- Going from 6 o’clock to 2 o’clock, add the broken vinaigrette.
Simplicity expert, A.Michelle Blakeley is The Vegetarian Aficionado™ – a purveyor of provocative and beautifully prepared vegetarian fare. Connect with her on Instagram at @vegetarianaficionado and check out her online magazine The Vegetarian Aficionado