Beets and chèvre ravioli


SundialBeetChevre_courtesyCookerlyExecutive Chef Jason Starnes from The Sun Dial Restaurant shares this fall recipe from his kitchen on the 71st floor at The Westin Peachtree Plaza.


For the ravioli:
1 large red beet
1/4 cup goat cheese
2 tablespoon heavy cream
A pinch salt and pepper

For the pumpkin seed pesto:
1/2 cup extra virgin olive oil
1/2 cup toasted pumpkin seeds
2 bunches fresh parsley
2 garlic cloves
2 tablespoons lemon juice

For the candied beets:
2 medium yellow beets
2 cups water
2 cups sugar
1/2 vanilla bean (scraped)
1 small orange sliced
5 mint leaves

For the garnish:
Balsamic vinegar
Baby greens (herbs, baby spinach or micro greens)
Goat cheese crumbles

To prepare the ravioli, peel the beets and cook in salted, simmering water until knife tender. Allow the beet to cool to the touch and then use a sharp knife to slice as thin as possible. Lay beet slices on parchment paper in a single layer and cover with a damp paper towel until ready to assemble. In a bowl, mix the goat cheese with salt and pepper.  Whisk in heavy cream and stir until smooth and firm. Put a small dollop of the goat cheese mix in the center of half of the beet slices. Place the other half of the beet slices on top, forming the ravioli. Gently press the center of the beet ravioli to spread the mix and remove the air. Then press around the outside to seal the edges. Cover with a damp towel and refrigerate until ready to serve.

To prepare the pesto, place all ingredients in a blender and puree until smooth.

To prepare the candied beets, place water and sugar in a medium sauce pot and heat over medium heat until the sugar has dissolved. Then add the orange slices, mint, and vanilla and simmer for 10 minutes. Meanwhile, peel and cut the two medium yellow beets into 1/2 inch cubes. Add beets to the simmering syrup and cook until they are knife tender. Cool and set aside until ready to serve.

Assemble beet and chevrè ravioli on a serving platter and drizzle with the pesto and balsamic vinegar. Sprinkle the goat cheese crumbles, candied beets and baby greens on top.