Friday, October 3, 2008

Beet "Ravioli"

Despite the misty and rainy weather, it was a magical time on Shelter Island last weekend when Rebecca O'Malley and Lars Weinrich got married. Shelter Island is located between the North and South fork of New York State's Long Island. It is a verdant, naturalistic island, and the place where Rebecca was raised. The rain held off just long enough for Rebecca's father to perform the ceremony by the placid waterfront and boats bobbing in the harbor.
The good karma started on Friday night at a pre-wedding pig roast, where guests were treated to succulent pork and delicious side dishes. The food at Saturday's reception was no less wonderful, and several notches higher in elegance. Guests were served family-style, with food that included filet mignon with wild mushrooms, grilled sea bass and a beet "ravioli" that intrigued me.
We at the table all thought we'd be served a pasta made with beets -- but no, it was an actual slice of beet stuffed with goat cheese.
Returning home, I pulled out my mandoline and set to work replicating the dish. It really does require a mandoline to get the slices thin enough. The only other ingredient is goat cheese. If you want to, you can pour dress it up with vinegar and oil, but I found it wasn't necessary. See for yourself how easy it is to prepare. It made a great side dish, but would also work as an appetizer.

Beet Ravioli

goat cheese

Trim the beets and place in a roasting pan smeared with a little olive oil. Roast for one hour at 350 degrees or until fork tender. Let the beets cool, then peel and thinly slice using a mandoline. Place a dab of goat cheese in the middle of the beet slice and fold over. That's it!

Rebecca and Lars

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