19 Oct 2011

raw beets with pesto and carrot & bell pepper puree

I adapted this recipe from gliving.com - a great site, do check it out! - and really loved how it turned out. The pesto is the star. It's sooo yummy. Even my older brother who is a pesto/cheese LOVER said it was great! He couldn't stop eating it. The beets were also yummy, I chose to soften them by dehydrating for an hour or so. I also didn't put any oil on them, just salt.


I added more basil and less parsley to the pesto because we have basil growing on our deck. (I'll be posting more on growing your own herbs and food later.) I also used sun-dried-tomato-infused extra virgin olive oil and that stepped up the whole thang. I used carrots from our garden in the puree and it actually became a general sauce for the rest of dinner that night. Way better than gravy, that's for sure.


Beets are one of those foods that taste very different raw than cooked. They're crunchy, refreshing, and even more earthy. I truly love beets. Their colour is ever-impressive. Speaking of...

Did you know? You can use beets for your lips! Instead of smearing animal-tested chemicals and Red 41 on your lovely lips, swipe a beet across them! You can also use them for blush. Nature's first lipstick, edible of course.