Ayurvedic Roasted Beetroot | For Balancing Vata, Pitta and Kapha

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Beetroot was domesticated in the ancient Middle East, primarily for their greens, and were grown by the Ancient Egyptians, Greeks and Romans.

Beetroot was domesticated in the ancient Middle East, primarily for their greens, and were grown by the Ancient Egyptians, Greeks and Romans.

Beetroot was domesticated in the ancient Middle East, primarily for their greens, and were grown by the Ancient Egyptians, Greeks and Romans.\

The beetroot greens are not only edible, but they are also delicious. Sauté the greens and adjust spicing and oils to provide optimal balance for each dosha.

Ingredients:

1. A couple of bunches of beets, peeled. Cut into the shape you like-wedges, halved, Julienne, diced, or Bâtonnet (Half an inch stick and about 3 inches long)

2. Good quality olive oil

3. Himalayan pink salt or other good quality real salt

4. Freshly ground black pepper

5. 1 Tablespoon fresh herbs chopped finely (choose some that appeal to you.) Tarragon and parsley are a good place to start.

Instructions:

1. Preheat oven to 375 degrees Fahrenheit.

2. Coat the beets thoroughly in olive oil.

3. Add salt and pepper.

4. Avoid crowding, spreading the beets out on a baking sheet or roasting pan.

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5. Roast until slightly browned and nicely tender. To test, poke with a form. Depending on your oven and pan, about 35 minutes.

6. Plate the roasted beets and top with fresh chopped herbs.

Ideal Herbs for Vata, Pitta, and Kapha:

Vata: Ideal herbs for Vata freshly harvested in autumn include parsley (flat or curled), sage, rosemary, thyme, chives, and cilantro.

Pitta: Ideal herbs for Pitta include coriander, dill, and fennel.

Kapha: Ideal herbs for Kapha freshly harvested in autumn include parsley (flat or curled), sage, rosemary, thyme, chives, and cilantro. Other herbs include bay leaf, fenugreek, oregano, rosemary, sage, and thyme.

Ayurvedic tastes that are most balancing for each dosha:

Vata: focus on best tastes which are sweet, sour and salty. Please cook until very tender to ease digesting.

Pitta: focus on best taste which are sweet, bitter and astringent.

Kapha: focus on best tastes which are pungent, bitter and astingent.

Garnish and tweak the recipe to make it optimally balancing for you and a pleasing Ayurvedic detoxifying and dosha balancing dish.

“Turn your food into medicine by learning how to adjust any recipe to optimize its health benefits.” – Veena

Ayurvedic Proverb: When diet is wrong, medicine is of no use, if diet is correct medicine is of no need.

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