Creamy Dill Beet RAWvioli

by Elizabeth Fraser aka Girl Gone Raw                        

Creamy Dill Beet RAWvioli


1 - 2 medium large beets 1/4 cup of olive oil
2- 3 cloves of garlic



RAWvioli filling:

1 cup of cashews, soaked 1-2 hours
1 tablespoon nutritional yeast - optional
1 tablespoon lemon juice
2 tablespoons dried dill or 1/4 cup fresh dill
3/4 teaspoon sea salt
1/2 - 3/4 cup of water

1. Place all RAWvioli filling ingredients in a high speed blender and blend until smooth and creamy.

2.  Place filling mixture in a bowl.

3.  Wash your beets and trim off tops and bottoms. Leave your beets as they are or square them by slicing a little off each side to shape them into a square.

4.  Set your mandoline to a thin setting (1/16") and slice the beets. You will need 64 beet slices to make 32 RAWviolis. Save leftover beet pieces for a salad or the juicer.

5.  Get out 4 plates. Drizzle a little olive oil onto each plate with some minced garlic.

6.  Place 8 beet slices on each plate. Spoon a little RAWvioli filling onto the center of each beet piece, then place another beet piece on top to seal it. Repeat until you have 32 RAWviolis.

7.  Leave 1 to 2 tablespoons of RAWvioli filling in the bowl, mix in 2 or 3 tablespoons of water, then drizzle thinned mixture over RAWviolis. Sprinkle dill or micro greens on top to garnish. Serve and eat up! RAWLISH!