This is such a wonderful late summer recipe. It is rather easy to make. All you need is beets and some spiced creamy nut cheese.
In this recipe I used fresh macadamia cheese from my own recipe that was originally used to make the Spicy Aged Raw Macadamia Nut Cheese. I made a large batch a divided it into two differently spiced cream cheese fillings: one with hot peppers and sun dried tomatoes; the other with fresh garlic and herbs.
You can use any home-made or store-bought creamy or ricotta-style cheese. Add the spices you like the most and mix well to a creamy, but not too soft, consistency. Depending on how many beets you are using, you will need at least one cup of cheese filling. Three medium large beets made a nice lunch entree for two. Use more beets and more cheese if you are preparing the dumplings for a bigger party. You can slice the beets with a very sharp knife, but a mandolin would really simplify the task. If the slices are too thick and not pliable, you may need to use some salt to soften them a bit.
Ingredients:
- three medium large beets, cut into wafer-thin slices
- 2 cups of fresh creamy nut cheese spiced to your own preference
- 2 Tbsp virgin olive oil
- freshly ground black pepper, optional
- fresh herbs and edible flowers for garnish
Method:
- Place about 1 tsp cream cheese filling in the middle of the beet slice. Gently fold forming a half-moon dumpling. Remove any excess of cheese filling and set aside.
- Continue until all the slices are are turned to dumplings.
- Portion out the dumplings and drizzle them with virgin olive oil to add unique Mediterranean flavor. Sprinkle with freshly ground pepper, if using. Garnish with fresh herbs and edible flowers, and serve right away. Enjoy in good company!
Tip: You can use your precious fingers, forks, or chopsticks to eat these lovely dumplings. I did not make any dipping sauce, but if you are serving them as a main course, you may want make some.
In radiant health, passionately raw - Dominique
Dominique Allmon©2023