Much To My Delight

Much To My Delight

Beet & Goat Cheese Ravioli with Warm Orange Vinaigrette

Ever notice how most of the fall and winter vegetables are sorta squat and stumpy? Think about it. Winter squash, pumpkins, turnips…they wish they were as long and lithe as springtime asparagus or summer zucchini.
But if there’s any vegetable that should teach us not to judge a book by its cover–or a vegetable by its shape or skin–it’s the beet.
From the outside, beets are rough, blotchy and rotund.
But strip ‘em down, and they’re beautiful magenta orbs of glory. In fact, that color is so coveted that back in the olden days, young farm girls used to use this root vegetable to add color to their cheeks and lips.
Just kidding…I totally made that up. But it sounds true, doesn’t it? Anyway, I decided to make ravioli with beets. I’d never cooked with beets before (actually, I’d never even eaten beets before), but I’d always heard that beets and goat cheese were a classic pairing. After peeling, dicing and roasting them in olive oil (the beets that is, not the cheese, although ‘roasted goat cheese’ sounds friggin’ amazing), I tossed them in the food processor for a spin.
Then I added a 4-ounce package of goat cheese, a few sprigs of thyme and kosher salt and pepper.
If you’re going to make a big ball of mush, it might as well be the prettiest color ever.
Using wonton wrappers, I spooned a drop of the beet-cheese mixture into the center and folded over the edges. You have to seal the edges with water or egg white so the pasta doesn’t crack. This is not my first time at the wonton wrapper-ravioli rodeo. I gave it another whirl here.
And voila! I felt totally fancy serving this to my beau, who would have been satisfied eating hot dogs and a box of Entenmann’s for dinner. But the kid’s gotta learn sooner than later, I need my food to look pretty, and hot dogs ain’t that.
Beet & Goat Cheese Ravioli
5 beets, peeled and diced into small pieces
1 4-ounce package of goat cheese, plain or with herbs
a few sprigs of thyme or tarragon
1 package wonton wrappers 
equipment: food processor, pastry brush
Roast the peeled, diced beets in olive oil, salt and pepper. Allow to cool, then pulse in a food processor until smooth. Add a package of goat cheese and pulse to mix completely. Spoon the mixture (about a teaspoon each) into the center of a wonton wrapper, then fold over into a triange. Using a pastry brush, seal the edges with water or egg white. Arrange on a baking sheet until every wrapper is filled. Boil ravioli until they float to the top of the pot; about 3 or 4 minutes. Drain and top with vinaigrette. 
Orange Vinaigrette
1/3 cup freshly squeezed orange juice (1 orange ought to do it)
1 tbsp white wine vinegar
1 small shallot, peeled and minced
1/2 tsp fresh minced tarragon or thyme
1/2 cup walnut oil (I used olive; didn’t have walnut)
1 tbsp chopped walnuts
salt and pepper to taste
In a small saucepan over medium heat, simmer the OJ, vinegar, shallot and herb, stirring until the liquid is reduced to 1/4 cup (about 5 minutes). Remove from heat and add the oil, walnuts and salt and pepper to taste. 

Jenn P.

30-something psychotherapist. Loves cooking, hosting parties, exploring new places. Texan by birth. New Yorker by choice. Likes to tell little stories. Pull up a chair; I'll tell you one.

  • Nicole
    That looks so fresh! YUM!
  • Caroline
  • kirstyb
    that loooks really yummy xxxxx
  • A Brit Greek
    This looks seriously yumtastic! But most of your posts kinda do that to me!
  • Indie.Tea
    That is so pretty. And so unique, such a nice way to add a bright pop of color to a winter dinner table…
  • Natalie
    yum! what a great way to use beets…and i am having a love affair with goat cheese right now so i’ll have to try this!
  • Shannon
    definitely a fabulous combination, i’ve done it a few times ;) like the orange vinaigrette!!
  • Dishesdone
    Looks great! I love beets! great combination of flavors, I’d have to try this!
  • buttonjar
    Yum yum yum! I never thought of using wonton wrappers to make ravioli… Lydia x
  • Kaity Teer
    this meal looks delicious & i bet it tastes delicious too. my husband LOVES beets. he made me try them for the first time!!
  • Monet
    What a wonderful way to use beets (my newly discovered vegetable love!) I adore ravioli, and I love the flavor combination here. Thank you for sharing. I hope your day is full of a lot laughter and joy!
  • Lelan @ Good Gravy!
    I’ll admit: I’m skeptical of beets. But this recipe might be my turnaround.
  • Velva
    Beets the love em or hate em vegetable. I love them! This is a beautiful way to use beets and combined with gota cheese-just stunning. Thank you for sharing. I just discovered your blog. I am your new follower.
  • Melanie
    Looks very good! I don’t think I’ve ever even eaten a beet… this makes me want to try though! Melanie@UnravelledThreads
    Follow @UnraveldTreads on Twitter! BTW– one of the most comfortable brands of shoes I’ve ever owned is Naturalizer. They’re relatively inexpensive and you can find them at DSW and TJMaxx as well as online. I also just got some New Balance for Nine West flats that are super easy to dress up or down and are ridiculously comfortable. Hope that helps!
  • Jenn from Much to My Delight
    Thank you Melanie! I hadn’t heard of the New Balance for Nine West line. I’ll have to look into that.
  • Mo Pie, Please
    This looks DELICIOUS and I’m not kidding. Anything goat cheese and ravioli sells me instantly but paired with beets and orange vinaigrette? Yes, please!
  • ClosetConfections
    I love ravioli and never would have thought of this combo. Looks delicious! After 5 years of marriage, I think I’ve spoiled my man with fancy meals. When we met in college, he was fine with a whopper and fries, but now he has a “more sophisticated” palate. I usually find it endearing, but sometimes it’s a curse… usually when I don’t feel like cooking, lol.
  • Beth
    Your ravioli looks wonderful. I’ve got a bias against beets, but I think I need to try cooking with them. I haven’t liked them since I was a kid — time to challenge that notion!
  • blackbookkitchendiaries
    this ravioli sounds awesome.. i cant wait to make this for my sister when she visits next.
  • Shannon
    Um, your beau’s idea of din isn’t sounding so bad. ha. This girl loves the entenmann’s doughnuts with the little doughnut crumbs on top. Or raspberry danish. Yeah, that’s where it’s at. And I’ve already expounded on my love of the hot dog in the past. For reals though, I totally believed you on the farm girl makeup deal. And so…I’ve never had a beet. But I do love magenta food. Maybe I should try them?
  • MyLittleHappyPlace
    Actually sounds freakin’ amazeballs! I’ve never tried a beet, either, so you’ve convinced me to give it a whirl. On another note – THANK YOU for the sweet, sweet, supportive comment you left me regarding my decision to follow my heart regarding design school. *smooches*