Beet Ravioli with pistachio nougatine & citrus dressing
By Chef Toni Robertson
2 yellow beets, scrubbed clean
40g orange segments
julienned ginger crisps, for garnishing
Aged balsamic vinegar, for drizzling
100g goat cheeses
30g Sicilian pistachio, toasted
20g diced baby fennels
10g chopped candied gingers
2 yellow beets, roasted, peeled and diced
1 tbsp (each) orange zest and lemon zest
50ml (each) orange juice and lemon juice
50ml extra virgin olive oil
1 tbsp honey
Salt and freshly ground black pepper, to taste Shaved fennels, baby cress
For the pistachio nougatine: Blend the goat cheeses in a food processor until softened. Fold in the rest of the ingredients. Spread the pistachio mixture onto a greased baking tray and press the top evenly. Cover the baking tray with aluminium foil and keep chilled in the refrigerator. Once chilled season the pistachio nougatine with salt and freshly ground black pepper, to taste and cut desired shapes.
For the citrus dressing: Whisk all the ingredients in a mixing bowl until emulsified. Season to taste with salt and freshly ground black pepper. Toss the shaved fennels and baby cress with the citrus dressing in a mixing bowl and set aside.
Wrap the yellow beets with aluminium foils and roast in a pre-heated oven at 180°C until tender but firm, for about 20 minutes. Peel the roasted yellow beets and cut into 16 paper-thin slices.
Place 4 slices of roasted yellow beets onto the centre of each serving dish and top with the pistachio nougatine,tossed salad with citrus dressing, and orange segments. Garnish with julienned ginger crisps and drizzle with aged balsamic vinegar. Serves 4