Beet ravioli
Citrus marinated beets with pine nuts, pistachios, basil oil, and balsamic glaze
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Comment by ChefShane on September 4, 2008 at 6:19pm - A great first course amuse, this was a fun plate that offered just enough texture while packing quite a bit of flavor for such a small dish. The only thing I would add would be some micro-greens on top for style.
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