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Golden Beet Rawvioli with Parsley Pesto

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I’ve always scoffed when parsley is used with basil in pesto. Like, who does parsley think he’s kidding trying to run with basil? Right? But, because I’ve recently fallen in love (I do this a lot – fall in love with food items) with a certain smoothie that has parsley in it, I decided to let it take center stage in this recipe.

Golden Beet Rawvioli with Parsley Pesto

    This is a simple must try recipe, whether you love beets or hate them. My husband dislikes the red ones but LOVES the golden beet variety. This is just one of my ways to trick him into eating beets. I have others 😉


      Golden Beets
    • 1 large golden beet, peeled (They can be found at Whole Foods - If you haven't seen one before, check out the picture below)
    • 1 tablespoon Extra Virgin Olive Oil
    • Salt and pepper to taste
    • Parsley Pesto
    • 1 bunch Italian flat-leaf parsley, rough chopped
    • 5-6 garlic cloves, minced
    • 1/2 cup pine nuts
    • 1/2 cup extra virgin olive oil
    • 1-2 teaspoons fresh lemon juice
    • 1 teaspoon sea salt


      Golden Beets
    1. Take your peeled beet, marvel at its beautiful color and wonder how you've never picked this up before. Slice the beet thinly at about an 1/8" or less. If you have a good mandolin, definitely use it. I sliced by hand and some slices were perfectly thin and others a little chunkier. Reserve the chunkier ones to mix with a salad or throw in with your next juicing session!
    2. Place beet slices in a bowl or on a plate. Drizzle with olive oil. Sprinkle with salt & pepper.
    3. Leave beets to soften up on the counter covered with cheesecloth or paper towel. I usually allow 30 minutes - 2 hours. If you have a dehydrator, use it! It will accelerate the softening and gently warm them in the process. Turn the dehydrator on to 105 degrees. Remove 2 trays and place the entire plate on the bottom of the dehydrator, leave in for about 45 minutes.
    4. Parsley Pesto
    5. Add parsley, garlic, and pine nuts to a food processor fitted with the s-blade. Pulse a few times to just shake the guys up.
    6. Add olive oil, lemon juice and salt. Process until the texture is right, you may have to scrape down the sides. Sometimes I will add these ingredients as it's running - just a personal preference.
    7. Final Step
    8. Take a cookie sheet or a nice serving tray and lay out your 'relaxed' beets.
    9. Use a teaspoon and place 1-2 teaspoons of pesto on each beet rawvioli.
    10. Done. It was that simple. Now enjoy!


    For the full effect of a 'ravioli', you could place a beet atop the pesto, completing the look. We left ours open and garnished the tops with fresh green sprouts. Sorry, no photo of the sprouts!


    Can you find the golden beet?

    Image from Beet Man


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