Yellow Beet Ravioli with Olive-Mint Tapenade and Citrus Foam

• 2 large golden beets, thinly sliced on a mandolin and cut into squares (40 to 50 slices)
• 1/4 cup olive oil
• 1 Tbs. grated orange zest
• 1 cup arugula
• 1 Tbs. pine nuts, optional
• 1 cup Castelvetrano olives, pitted
• 1/2 cup fresh parsley leaves
• 1/4 cup fresh mint leaves
• 2 Tbs. capers, drained
• 1 Tbs. olive oil
• 18 tsp. red pepper flakes
• 3 Tbs. fresh grapefruit juice
• 3 Tbs. orange juice
• 1 Tbs. agave nectar
• 1 Tbs. coconut oil
• 1 Tbs. soy lecithin, such as Bobs Red Mill Soy Lecithin Granules, optional
• 1 Tbs. fresh thyme leaves

1. To make Yellow Beet Ravioli: toss beet slices in oil and orange zest; set aside.
2. To make Olive-Mint Tapenade: Puree all ingredients food processor until well combined but still chunky.
3. Set aside.
4. To make Citrus Foam: blend all ingredients in blender until foamy.
5. Place beet slices on cutting board.
6. Spoon 2 tsp.
7. tapenade on each beet slice, place another beet slice on top, and press down around sides to form ravioli.
8. Repeat with remaining beet slices and tapenade.
9. Divide arugula among serving plates, and top each serving with 5 ravioli.
10. Garnish each serving with 2 Tbs.
11. Citrus Foam and pine nuts (if using).

golden beets, olive oil, orange zest, arugula, pine nuts, castelvetrano olives, parsley, fresh mint, capers, olive oil, red pepper, fresh grapefruit juice, orange juice, nectar, coconut oil, soy lecithin, thyme

Taken from www.vegetariantimes.com/recipe/yellow-beet-ravioli-with-olive-mint-tapenade-and-citrus-foam/ (may not work)