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Goat Cheese Beet "Ravioli" with Tarragon-Orange Sauce
MCCORMICK9Ingredients
90Minutes
320Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 lb. beets
- 6 oz. goat cheese (chèvre)
- 1/2 cup shelled pistachios (chopped, divided)
- 1 Tbsp. butter
- 2 tsp. flour
- 1 cup orange juice (divded)
- 1/4 cup sugar
- 2 tsp. lemon juice
- 1 1/2 tsp. tarragon leaves (McCormick® Gourmet Collection, divided)
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Directions
- 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.
- 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.
- Mix goat cheese, 1/4 cup of the pistachios and remaining 1 teaspoon tarragon in small bowl until well blended.
- 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.
NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories320Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol35mg12% |
Sodium230mg10% |
Potassium710mg20% |
Protein14g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate32g11% |
Dietary Fiber6g24% |
Sugars24g |
Vitamin A15% |
Vitamin C50% |
Calcium30% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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