appetizer

Goat Cheese Beet "Ravioli" with Tarragon-Orange Sauce

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

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Ingredients 6 Servings

  • 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

NUTRITION INFORMATION

(per Serving)

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