Ingredients for the Beets:
6 medium beets, peeled and sliced very thin on a mandoline
2 Tbs cold-pressed olive oil
Salt & Black pepper to taste
Method:
In a large bowl, toss the beets with the olive oil and sprinkle with a bit of salt and pepper to season. Make sure all of the beets are evenly coated. Set aside.
Ingredients 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)
3/4 cup cold-pressed olive oil
3/4 tsp Himalayan salt
Method:
Place the garlic in your food processor and process to finely chop. Add all remaining ingredients and process until well combined. Use a spatula to scrape down the sides a few times to keep things moving. Scrape into a bowl.
Ingredients for the Sweet Pepper-Fennel Cream:
2 sweet bell peppers (yellow)
1 cup roughly chopped carrots
1/2cup cold-pressed olive oil
2 cloves of garlic
3/4 tsp Himalayan salt
3/4 tsp fennel seed
Method:
Place the bell pepper, carrot, olive oil, garlic and salt in a blender. Blend until smooth. Add the fennel seed and blend lightly until just combined. Pour into a bowl.
To Assemble:
For each Beetroot stack, begin with one slice of beet. Top with 2 teaspoons of parsley pesto. Top with another slice of beet. Top that with 2 more teaspoons of pesto and then a third slice of beet. 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. Continue until you have used all of your beets and pesto, but make sure you’ve saved some of the sweet pepper-fennel cream. 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. Place the Beauty Beet stacks on top of the sweet pepper-fennel cream, garnish with chopped parsley and serve.
Recipe by G Living.
6 medium beets, peeled and sliced very thin on a mandoline
2 Tbs cold-pressed olive oil
Salt & Black pepper to taste
Method:
In a large bowl, toss the beets with the olive oil and sprinkle with a bit of salt and pepper to season. Make sure all of the beets are evenly coated. Set aside.
Ingredients 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)
3/4 cup cold-pressed olive oil
3/4 tsp Himalayan salt
Method:
Place the garlic in your food processor and process to finely chop. Add all remaining ingredients and process until well combined. Use a spatula to scrape down the sides a few times to keep things moving. Scrape into a bowl.
Ingredients for the Sweet Pepper-Fennel Cream:
2 sweet bell peppers (yellow)
1 cup roughly chopped carrots
1/2cup cold-pressed olive oil
2 cloves of garlic
3/4 tsp Himalayan salt
3/4 tsp fennel seed
Method:
Place the bell pepper, carrot, olive oil, garlic and salt in a blender. Blend until smooth. Add the fennel seed and blend lightly until just combined. Pour into a bowl.
To Assemble:
For each Beetroot stack, begin with one slice of beet. Top with 2 teaspoons of parsley pesto. Top with another slice of beet. Top that with 2 more teaspoons of pesto and then a third slice of beet. 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. Continue until you have used all of your beets and pesto, but make sure you’ve saved some of the sweet pepper-fennel cream. 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. Place the Beauty Beet stacks on top of the sweet pepper-fennel cream, garnish with chopped parsley and serve.
Recipe by G Living.
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