When Han Feng develops a menu for a dinner party, she focuses on balancing colors as well as flavors and textures. For her gorgeous riff on the classic combination of beets and goat cheese, she tucks the creamy cheese between magenta-hued disks of cooked beet and adds a light soy-sauce dressing. More Purple Foods

October 2006


Credit: © Geoff Lung

Recipe Summary

1 hr 30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • In a large saucepan, cover the beets with water and bring to a boil. Simmer the beets over moderate heat until tender, about 1 hour. Drain and let cool. Peel the beets and slice them crosswise 1/4 inch thick; you'll need 64 slices.

  • In a small bowl, blend the goat cheese with the minced chives and season with salt and pepper. Arrange 32 beet rounds on a work surface. Dollop a teaspoon of the goat cheese in the center of each round and top with the remaining 32 rounds; press lightly. Transfer the beet ravioli to plates or a platter.

  • In a small bowl, combine the sugar, vinegar and soy sauce and stir to dissolve the sugar. Spoon the dressing over the ravioli and drizzle with olive oil. Garnish with the chives and serve.

Make Ahead

The cooked beets and seasoned goat cheese can be refrigerated separately overnight.

Suggested Pairing

The tanginess of goat cheese pairs well with Sauvignon Blanc, and particularly with lightly grassy, herbal Sancerre, from France's Loire valley.