Beet Salad Recipe

Prepare beets

If not already cooked, roast whole beets at 400°F (200°C) wrapped in foil for 45–60 minutes until tender, or boil until fork-tender. Allow to cool, peel skins, and roughly chop.

Make filling

Place 2 cups chopped cooked beets, 6 oz goat cheese, 1 cup packed fresh basil leaves (reserve a few small leaves for garnish), 2 tbsp grated parmesan, 1 tsp salt, 1 tsp black pepper, and 1 tsp lemon zest into a food processor. Pulse until smooth but slightly textured, scraping down sides once. Taste and adjust salt/pepper. Transfer filling to a bowl and chill while making dough.

Make pasta dough

On a clean work surface mound 2 cups all-purpose flour and make a well in the center. Crack 3 large eggs into the well and add 1 tsp olive oil. Using a fork, gradually incorporate flour from the edges into the eggs until a shaggy dough forms. Knead by hand about 8–10 minutes until smooth and elastic; if dough is sticky, add up to 2 tbsp more flour, if dry add small splash of water. Wrap dough in plastic and rest at room temperature 30 minutes.

Roll and shape ravioli

Divide dough into 4 pieces. Keep pieces covered. Roll one piece at a time with a pasta machine or rolling pin to a thin sheet (about 1–1.5 mm). Dust lightly with flour. Spoon or pipe small mounds (~1 tsp) of beet-goat filling spaced 1.5 inches apart on sheet. Brush around each mound with a little water to help seal. Lay a second sheet over, gently press around mounds to remove air and seal edges. Use a ravioli cutter or knife to cut individual ravioli (about 20–24 ravioli). Crimp edges with fork if desired. Place on a lightly floured tray and refrigerate 15 minutes to set.

Whisk together 3 tbsp fresh orange juice, 1 tbsp lemon juice, 1 tbsp white wine vinegar, 1 tbsp honey, 1 tsp Dijon mustard, and 1 tbsp finely minced shallot in a bowl. Slowly stream in 1 cup extra-virgin olive oil while whisking to emulsify. Season with 1 tsp salt and 1 tsp black pepper. Taste and adjust acidity or sweetness. Refrigerate until ready; bring to room temperature before serving.

Bring a large pot of water to a vigorous boil and add 1 tbsp coarse salt. Meanwhile, heat 2 tbsp unsalted butter in a large skillet over medium-low to melt and just begin to brown (optional step for finishing ravioli).

Working in batches, gently add ravioli to boiling water. Cook fresh ravioli 2–3 minutes; they are done when they float and the pasta is tender. Use a slotted spoon to transfer ravioli directly to the skillet with melted butter, tossing gently to coat and warm through (about 30–45 seconds). Keep cooked ravioli covered and warm while finishing remaining batches.

If serving with a small smear of sour cream or crème fraîche, place 1 tsp on warm plates and arrange 4–6 ravioli over it per serving.

In a large bowl, combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, and 1 cup toasted sliced almonds. Add about 3–4 tbsp of the citrus vinaigrette (or to taste) and toss gently to coat.

Divide dressed salad among serving plates. Arrange 4–6 warm beet-goat ravioli alongside or atop each portion of salad. Spoon any browned butter from the skillet over the ravioli. Finish each plate with a few shavings of parmesan and a small basil leaf or two from the reserved leaves.

Serve immediately while ravioli are warm and salad is crisp.