beetroot parcels

Beetroot & Pinenut Parcels

One of Our Raw Food Favourites- Beetroot & Pinenut Parcels, Chopped Capers & Herb Salsa

A raw vegan diet consists of unprocessed, raw plant foods that have not been heated above 47 °C. Foods cooked above this temperature have lost much of their nutritional value and are not as healthy or may even be harmful to the body.

Advocates argue that raw or living foods have natural enzymes, which are critical for building proteins and rebuilding the body. Heating these foods kills the natural enzymes, and can leave toxins in the body. Typical foods included in raw food diets are fruits, vegetables, nuts, seeds and sprouted grains and legumes.

The following is one of our favourite raw starters.
Beetroot & Pinenut Parcels, Chopped Caper & Herb Salsa


Serves 4

40 very thin slices of peeled raw beetroot

4 tbsp cold pressed olive oil

4 tbsp raspberry vinegar

Sea salt & freshly ground pepper

100g pine-nuts soaked in sparkling water for 5 hours

1 baby onion peeled & sliced

1 clove of garlic peeled & crushed

1 recipe Salsa Verde


Mix the olive oil & raspberry vinegar together & pour in a shallow tray. Add the beetroot slices & mix, then cover. Leave the beetroot slices in the marinade for 30 minutes.

In a high speed blender, puree the soaked pine-nuts with the onion & garlic until it is smooth. Season the puree with salt and pepper to taste and place in a refrigerator for 1 hour.

On a chopping board, lay out 20 slices of beetroot. Using a teaspoon, spoon a small mound of chilled puree on the centre of each slice of beetroot. Place the other slice on top and using your thumb and forefinger seal the parcels together removing any air.

Salsa Verde


½ cup flat leaf parsley leaves

½ cup basil leaves

½ cup mint leaves

¼ cup tarragon leaves

3 cornichons (Cocktail Gherkins) (Rinsed)

1 tbsp small capers (Rinsed)

1 spring onion (Finely sliced)

125ml extra virgin olive oil

1 tsp whole grain mustard

Grated zest and juice of ½ lemon

Salt and pepper


Using a sharp knife, chop the herbs, caper and gherkins roughly and Place into a bowl. Add the rest of the ingredients and mix well. Season to taste.

To assemble, garnish the plates with different types of lettuce, shaved carrot and sprouts.

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