A ‘whole-beet’ adventureJanuary 19, 2015First, roasting whole beets. Then, pickling the beet stems. Finally, making ravioli with beet greens and goat cheese. Serving with horseradish creme and parmesan crips. Share Leave a Reply Cancel replyYour email address will not be published. Fields marked as * are mandatory Recipe Rating Recipe Rating Δ Similar postsPickled salad, lime flavored potatoes, fried tofu and ginger mayoPumpkin soup with bacon bits and brie croutonGnocci and spinach with bacon, on top of puree of delicata squash and fried squash seeds.Danish Cinnamon Rolls (Kanelsnegle)