An Appetizer from a Recent Menu Involving Beets

Roasted Beet Ravioli
Goat Cheese Fonduta, Spiced Pecans

Beet Filling

1 bunch small to medium beets, about 6 or 7, stems and tips removed
1 cup water
1 tsp autolyzed yeast extract (Vegemite™ or Better than Bouillon™)
1 tsp agar agar

1) Preheat oven to 400˚F. Wrap beets individually in aluminum foil and place on roasting rack (or half inch bed of salt) in a roasting pan. Roast until fork-tender – about 1 ½ hours. Remove and peel when cool enough to handle.
2) In a small saucepan, bring water, yeast extract and agar agar to a simmer, whisking to dissolve ingredients. Reduce by one-third and keep warm.
3) In a blender thoroughly purée beets and water mixture. Spread in a ¼” layer on any available plate and refrigerate 20 minutes. You will have stiff beet jelly.
4) In a food processor pulverize this chilled beet jelly and set aside. It will have a slightly granular consistency.

Beet Ravioli (about 60 pieces)

1 package “Shanghai-style” fresh dumpling wrappers (1 lb)
3 egg whites, whisked briefly
reserved beet filling
cornstarch as needed

1) Place 4 dumpling wrappers on work surface and lightly brush each with egg whites.
2) Place a small dollop of beet filling – about 1 ½ tsp – in the center of each.
3) Lay a second dumpling wrapper over each and gently press around the center the center, working in a circular motion, to press out air and seal the ravioli. If you have an appropriate size cup to press the ravioli and seal in the filling, this makes a handy convenience.
4) Cut ravioli into desired size if desired and repeat process.
5) Lightly dust another surface (sheet pan?) with cornstarch and keep finished ravioli on this until ready to cook.

*** These ravioli can be boiled in salted water 2 minutes and served, or cooked potsticker-style. To do this, heat a nonstick pan over medium heat; add 2 Tbsp extra-virgin olive oil and add ravioli. Cook until lightly browned, add ¼ cup water and cover; lower heat and cook 2 minutes, then remove and serve.

Goat Cheese Fonduta

1 cup half & half
2 cloves garlic, bruised
1 sprig rosemary
pinch fresh grated nutmeg
½ cup fresh goat cheese
salt and white pepper to taste

1) Over low heat, bring first four ingredients to a slow simmer and cook 10 minutes, stirring often
2) Stir in goat cheese and taste for seasoning, Strain though chinois or sieve and serve.

Spiced Pecans

5 lbs pecan halves or pieces
1 ½ cups brown sugar
3 Tbsp coarse sea salt
1 Tbsp pimenton (smoked Spanish paprika)
1 Tbsp pepperoncino (Italian hot pepper flake mix) or crushed red pepper
1 tsp cinnamon
5 egg whites whipped to stiff peaks

1) Preheat oven to 325˚
2) In a large bowl thoroughly toss pecans with dry ingredients.
3) Using hands, work in egg whites to uniformly coat the nuts.
4) In a single layer (and maybe several stages) bake the nuts on a jelly roll pan or cookie sheet for 12 minutes.
5) Allow to cool, break apart if stuck together and store at room temperature.

*** This recipe makes quite a bit, but you’ll want these around for snacking or entertaining. They keep indefinitely.