BEETS

i got a bunch of four GIGANTIC beets at the farmer's market and subsequently made a beet-themed dinner. well really i just made beet ravioli and beet chips.

for the beet chips you don't really need a recipe. just peel and really thinly slice the beets (a mandolin is best), lay on a baking sheet and brush with olive oil. then sprinkle with salt and pepper—be sparing though, mine were too seasoned. bake at 325º for 25-35 minutes, depending on the size.

beet ravioli filled with ricoota & goat cheeses and mint

for the beet ravioli, i used this recipe except i didn't really follow the recipe for the beet pasta dough. i didn't cook the beet (yes only one—they were that huge!) long enough so it was still chunky when i tried to puree it. i knew this would create problematic holes in the pasta dough so i only mixed in a little bit, hence why it is light pink instead of dark pink. i also mixed some into the filling for flavor and color. not gonna lie, the mint was a really delicious addition.