Beauty Beets With Parsley Pesto & Sweet Pepper-Fennel Cream

    • Difficulty
    • Moderate
  • 12345 (No Ratings Yet)

A beautiful and colorful start to a meal. Beets lend such a vibrant, deep red color to this dish, and look very festive when paired with the green parsley pumpkin seed pesto.


For the Beauty Beets

6 medium beets, peeled and sliced very thin on a mandoline

2 tablespoons cold-pressed olive oil

Salt & Black pepper to taste

For the Parsley Pesto

3 cloves of garlic

3 cups raw pumpkin seeds, soaked for 4-6 hours, drained and rinsed

2 cups parsley leaves (well-packed)

¾ cup cold-pressed olive oil

¾ teaspoon Himalayan salt

For the Sweet Pepper-Fennel Cream

2 sweet bell peppers

1 cup roughly chopped carrots

½ cup cold-pressed olive oil

2 cloves of garlic

¾ teaspoon Himalayan salt

¾ teaspoon fennel seed


Instructions Beauty Beets:

1) In a large bowl, toss the beets with the olive oil and sprinkle with a bit of salt and pepper to season.

2) Make sure all of the beets are evenly coated.

3) Set aside.
Instructions Parsley Pesto:

1) Place the garlic in your food processor and process to finely chop.

2) Add all remaining ingredients and process until well combined.

3) Use a spatula to scrape down the sides a few times to keep things moving.

4) Scrape into a bowl.
Instructions weet Pepper-Fennel Cream:

1) Place the bell pepper, carrot, olive oil, garlic and salt in a blender.

2) Blend until smooth.

3) Add the fennel seed and blend lightly until just combined.

4) Pour into a bowl.
To assemble:

1) For each Beauty Beet stack, begin with one slice of beet.

2) Top with 2 teaspoons of parsley pesto.

3) Top with another slice of beet.

3) Top that with 2 more teaspoons of pesto and then a third slice of beet.

4) Place a small spoonful of the sweet pepper-fennel cream on top of the third beet. The process will go much faster if you make several stacks at a time.

5) Continue until you have used all of your beets and pesto, but make sure you’ve saved some of the sweet pepper-fennel cream.

6) Before placing the stacks on a plate, place a spoonful of sweet pepper-fennel cream on the plate for each stack you’ll be serving.

7) Place the Beauty Beet stacks on top of the sweet pepper-fennel cream, garnish with chopped parsley and serve.

Enjoy slowly, breathing with great pleasure.

About Natalia KW

My passion is facilitating profound transformations through a unique blend of shamanic energy medicine and pure healing foods. Working at the levels of both the physical and energetic, my purpose is to guide you towards thriving health and unwavering happiness. The foundation of my culinary work is conscious nourishment—inspiring you to cultivate awareness of the foods that truly serve your well-being. With this essential awareness, you can make your highest foods choices. I advocate a pure, organic, plant based diet, high in living foods. A pure diet cleanses us in body, mind & spirit. It is these foods that bring us to new levels of vitality and radiance while activating our intuition and spiritual connection. My published works include three cookbooks: Pure Pleasures, Cupcake Heaven & Raw Food Juice Bar, filled with satisfying and sustainable living food recipes. I am trained in Luminous Healing & Energy Medicine through the Light Body School of The Four Winds Society. Combining these timeless teachings with my dietary experience, I am honored to bring a uniquely holistic approach to my work. I find the fusion of shamanism with pure food nutrition exceptionally powerful knowing that complete healing requires that we tend to each level of our being–the physical, emotional and spiritual. Though I am a wanderer at heart, I am currently living & loving in Santa Cruz, CA where I enjoy exploring the forests & coast, practicing yoga, sitting in ceremony & indulging in lots of luscious food.

Leave a Reply