Beauty Beets With Parsley Pesto & Sweet Pepper-Fennel Cream

By Chef:  Natalia KW
Posted: December 9, 2010


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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.