Beetroot ravioli with goat cheese
- 8 ultra-thin slices of large beetroot
- 8 ultra-thin slices of large yellow beetroot
- 8 ultra-thin slices of large white beetroot
- 100 grams of goat cheese
- Tablespoon of honey
- Half tablespoon of finely chopped dill
- Balsamic vinegar
- Olive oil
- Salt and pepper flakes
Choose the largest beet you can find. Set your mandoline to the finest setting so that you can create almost translucent, ultra-thin slices of beetroot.
Mash the goat cheese together with the honey and the finely chopped dill into a smooth mixture.
Take two teaspoons and form a small ball of the mixture each time. Place a ball in the center of each slice of beetroot.
Cover each ball with a slice of beetroot. Press the edges of the beet slices so that you get beautiful ravioli.
Now drizzle a little balsamic vinegar over each ravioli. Garnish the ravioli with the dill and drizzle some more oil around it.
Sprinkle with coarse pepper and salt flakes