BEET SALAD WITH PUMPKIN SEED PARSLEY 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:
For each Beauty Beet 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. Enjoy slowly, breathing with great pleasure.