This mock “ravioli” features a pistachio and tarragon-flecked goat cheese filling layered between roasted beet slices. A lightly sweetened tarragon orange sauce and more pistachios finish the dish.
30m
PREP TIME
1hr
COOK TIME
283
CALORIES
9
INGREDIENTS
Servings: 6
Ingredients
- Goat Cheese Beet
- 2 pounds beets
- 6 ounces goat cheese, chèvre
- 1/2 cup chopped shelled pistachios, divided
- Tarragon-Orange Sauce
- 1 tablespoon butter
- 2 teaspoons flour
- 1 cup orange juice, divded
- 1/4 cup sugar
- 2 teaspoons lemon juice
- 1 1/2 teaspoons McCormick Gourmet™ All Natural Tarragon, divided
INSTRUCTIONS
- 1 Preheat oven to 425°F. Remove greens and bottom roots from beets. Wrap beets with foil. Bake 45 minutes to 1 hour or until tender when pierced with small knife. Cool until able to handle. Peel beets
- 2 Meanwhile, melt butter in small saucepan on low heat. Add flour, whisking until well blended. Stir in 1/2 cup of the orange juice until smooth. Whisking constantly, bring to boil on medium heat. Remove from heat. Pour into small bowl. Whisk in remaining 1/2 cup orange juice. Stir in sugar, lemon juice and 1/2 teaspoon of the tarragon. Stir occasionally until sauce is completely cooled
- 3 Mix goat cheese, 1/4 cup of the pistachios and remaining 1 teaspoon tarragon in small bowl until well blended
- 4 Cut beets into thin slices (no more than 1/8-inch thick). Using cookie cutters, cut beet slices into decorative shapes, if desired. Spoon 1/2 to 1 teaspoon filling onto half of the beet slices. Cover each with a second beet slice to create “raviolis”. To serve, spoon about 3 tablespoons Tarragon-Orange Sauce onto each plate. Arrange 3 to 4 "raviolis" in the sauce. Sprinkle with remaining 1/4 cup pistachios
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