Beets

I haven't been keeping up with this blog the way i had intended. My one year old son who has spinal issues hasn't seen his Osteopath in over a month and it has really been affecting his sleep. and when he loses sleep, i lose sleep, and i get emotional and depressed. it's really yucky. i was so excited because i felt like i was on a good path, but alas, obstacles. i also haven't been able to do my daily jog because i sprained my ankle, and i can barely even walk! so, i'm a bit bummed. also, haven't really doing much in the way of raw food experimentation. i've had the same stand by salad several nights in a row, which is super de-lish, but i needed to get my mojo back and start creating! So tonight i made a super great beet salad that i want to share. it's simple, fast and really really good.

Sexy Beets with Pesto and Raw Parmesan

Pesto:

1 C. baby spinach leaves

1 C. basil leaves

1 large garlic clove

1/4 C. olive oil

sea salt to taste

This is a super simple nut and cheese free pesto, just throw everything into the food processor except the olive oil and salt, and whir it around until leaves are no longer whole. slowly drizzle in the olive oil until blended very well, and season with salt to your liking. This will make enough pesto for several servings, or for use in another meal!

Beets:

1 medium sized beet

1/4 tsp. raw honey

1 tsp. raw unfiltered apple cider vinegar

Shave the beets very thin on a mandoline, or by hand. place in a bowl, and over them, drizzle honey, and vinegar and mix very well. let them marinate for five minutes. beet juices will seep and combine with the honey and vinegar and make a super sexy dressing.

(one beet per one serving)

Raw Milk Parmesan:

I bought raw milk Parmesan at whole foods, it is so lovely.

Plating:

Stack your beets a few at a time and in between stacks, place a dollop of pesto. pour over the beet juices, and then finally place a dollop of pesto and shavings of Parmesan on the very top. (i use a veg peeler, it works perfectly.) Micro greens would be a great addition to this salad. or a small pile of watercress dressed lightly in olive oil, lemon juice salt and pepper.

bon apetit!