There is a very special element of the coat of arms of the most successful top manager of Salzburg Castle Prince – Archbishop Leonard von Keutschach. The beet!
Legend says that his uncle hit Leonard with a beet to punish him as Leonard did not take the school seriously. As a result the future archbishop come to his senses, did manage to reach one of the most powerful managing positions, expanded and enriched the city – Salzburg during his almost 25 year governance. In gratitude, and as a reminder Leonard von Keutschach turned the beet into a key part of his coat of arms. Actually during those days the beets symbolized wealth and prosperity.
In turn beet is rich in minerals (especially calcium, magnesium and iron), vitamins A, B, C, natural antioxidants and antiseptics.
The amazing success of von Keutschach could be due to the right nutrition in fact. Inspired I also decided to try this path.
This beet and pear salad recipe I spied from the youtube page of vegan chef MD Vegan.
His strong focus is a raw vegan cuisine. The proportions and taste combinations of his recipes reconciled with German precision. Although I added a couple of minor changes: I replaced parsley with celery green leaf, rosemary with basil, and salt with algae dulse. The salad is served on a nori sheet.
Beet and pear salad recipe.
Ingredients (3-4 servings)
- beet – 1 pcs of average size
- pear – 2 pcs to be split btw salad (1.5 pcs) and the sauce (1/2 pcs)
- walnuts – 30 – 50 grams
- onions – shallots – 1 small pcs
- pear – 1/2 pcs
- sesame seeds – 2 T sp
- parsley – 1 sprig of green leaves
- lemon – 1/2 pcs
- basil – 5-7 leaves
- and / or rosemary – 1 sprig
- garlic – 1 clove
- pepper – white and black pepper 1/2 tsp
- water – 2/3 – 1 cup
- sea lettuce fakes dulse – 1/3 tsp
You can pre-soak nuts in water (or just put them into the water, while making a salad). Wash the ingredients and peel off beets and onions. Optionnally peel off pear too, depending on its type and your preferences. Cut pears in 4 pieces lengthwise and delete the seeds. Grate finely beet or chop it in a food processor. Chop onions in thin slices, cut pears into medium size cubes.
Cut garlic in a couple of parts. Cut parsley in several parts. Separate the leaves from the rosemary sprigs. Chop pear in parts. Peel off lemon, take out seeds and cut into several pieces. All sauce ingredients place into into a blender, add water and mix to a smooth sauce (blending time is 1 – 2 minutes, depending on the device type).
Put the beet, pears and shallots into a bowl. Chop nuts with a knife in medium – small pieces and add them to the salad. Toss the salad with the sauce and mix gently. Excess of the sauce could fit nicely as dressing to other salads too. I store the sauce in the refrigirator for up to 1-2 days in a sealed glass container or a bottle.