Red Beet Salad

Red Beet - Beta vulgaris Linnaeus


Thinkers of earlier times spent much time considering the connections between colors and forms within nature and called these “Signatures”. The physicist and philosopher Claudius Galenus (129-199), later the German Jacob Boehme (1575-1624 ), whom Georg W. F. Hegel (1770-1831) considered to be the very German Philosopher, as well as the British physicist William Cole (1626-1662) worked intensively on the Idea of “Signatures of Nature”. A classical example of these connections is the walnut. It has a strong resemblance to the human head and brain and this is matched by its medicinal qualities benefiting both. This gives me even more reason to believe that the several cans of red beets I was given in my childhood were not necessarily the best for my blood. Those beets are certainly more beneficial in their raw state, than in conservation, even considering that raw beets do tend to challenge an intestinal system.

Thus it was a matter of curiosity and my drive for creativity, much more than any childhoods memory what gave my the idea to experiment with raw red beets. Much later other ideas came to mind for possibilities with cooking them as well, a taste one should not at all overlook.

Here is a recipe (more shall come) that places red beets on the center stage. You may use it as a side dish for about 7 servings. The small portions are meant to be easy on the intestines due to the intensity in its raw state.

A small shot for the blood.

  • 2-3 red beets (raw!)
  • about 100 g roasted Pine nuts
  • 7-9 basil leaves – not too big, not too old. When young take about 15 leaves
  • about 100 g black sesame seeds
  • some 15 cherry tomatoes cut in half or in quarters
  • 50 ml olive oil
  • 20 ml pumpkin seed oil
  • about 2 g of finely ground espresso
  • salt and pepper

Grate the red beets (as seen in photo), cut tomatoes and mix these with the pumpkin seed oil so the oil sticks better. Add the basil leaves (some finely cut), the roasted pine nuts and the black sesame. Then add the olive oil, the espresso and some salt and pepper.

As a side dish to fish and potatoes it is fantastic!


Red Beet Salad



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