Essential Living Blog

Beauty Beets w/ Parsley Pesto & Sweet Fennel Cream!

Beets w: Parsley Pesto & Sweet FennelIngredients

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


for the 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.

for the 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.

for sweet 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.
4) Top that with 2 more teaspoons of pesto and then a third slice of beet.
5) 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.
6) Continue until you have used all of your beets and pesto, but make sure you’ve saved some of the sweet pepper-fennel cream.
7) 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.
8) 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.

Photograph & Recipe By

Leave a comment

Your email address will not be published. Required fields are marked *