Beetroot Rawvioli


This is a delicious starter that is guaranteed to get even those who don’t like beetroot licking their lips!

For the rawvioli
1 medium sized beetroot
2tbsp extra virgin olive oil1 clove garlic – crushed
sea salt and fresh black pepper
For the filling
1/4 cup cashews – soaked for 2-3 hours
1/4 cup pine nuts – soaked for 2-3 hours
8 button mushrooms
1 clove garlic – peeled and roughly chopped
A handful of fresh parsley – roughly chopped
extra virgin olive oil and tamari for marinade

Peel and slice very thinly the beetroot (use a mandolin or spiraliser or similar for best results).  Mix together the oil, crushed garlic, salt and pepper and pour over the beetroot.  Leave to marinate for an hour or so.
Slice the mushrooms and drizzle over some olive oil and tamari – leave to marinate for an hour.
Drain the nuts and add them to a high speed food processor – break them down on full power for a few moments.  Then add all the other ingredients and process until smooth.
To serve lay one slice of beetroot on a plate, top with the mushroom filling and cover with a second slice.

  1. EleonoraNW3 25 November 2010 at 15:25

    Hi Veggiebarnett! This is delicious! The filling must be sooooo goooooood 🙂 I’m now thinking of using your sauce for some raw pasta…. I’ll let you know or better I’ll post it 🙂

  2. Lisa 25 November 2010 at 20:30

    I’ll try them for sure 🙂

  3. ascanio 25 November 2010 at 20:59

    Look great! Are you sure you used 1/2 cup of parsley? Seems a lot. Anyway… that sauce must be so yummy!

  4. Veggiebarnett 26 November 2010 at 09:26

    Hi Ascanio – thanks for checking – actually I just loosely fill 1/2 a cup with a bunch of parsley – will amend the recipe! Enjoy

  5. Pizza pie 26 November 2010 at 13:13

    Wonderful idea! I will do it surely!!! Nice starter: I like raw food more and more! Thank you! 🙂

  6. isabella 28 February 2011 at 00:25

    HI this sound good,but I am new on raw food and I have a question.
    normally the beet root needs to be cooked otherwise it is hard. is it being marinated that makes it ”cooked”?
    also how do you make raw pasta? can you tell me?
    thanks a lot ;). I am more and more excited about this!!

  7. Veggiebarnett 28 February 2011 at 11:36

    Hello Isabella – the secret is to slice the beetroot very thin. That way when you marinate it you should get a softer result. There is still a crunchy quality but that is a nice contrast with the smooth filling. Raw pasta is usually made from something like very thin courgette (zucchini) – I often use a spiraliser (or saladecco)to get wafer thin slices. Hope that helps – Richard

  8. isabella 28 February 2011 at 15:02

    Thank you Richard!! I will try indeed!!

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