Beetroot & Walnut Salad

Prep Time 10 mins
Cook Time 45 mins
Total Time 1 hr
Course Salad
Servings 6

Ingredients
  

  • 2 large beetroots Vata 0 Pitta + Kapha - -
  • 1 cup walnuts slightly roasted and roughly chopped (Vata - Pitta + Kapha 0)
  • Fresh coriander chopped - optional (Vata + Pitta - - Kapha -)

For the dressing:

  • 3 Tbs. date syrup Vata – Pitta - - Kapha ++
  • 3 Tbs. olive oil Vata - - Pitta + Kapha + or sesame oil (Vata - - Pitta ++ Kapha 0)
  • Juice from 1 lemon Vata - - Pitta + Kapha -
  • Juice from 1/2 an orange Vata - - Pitta + Kapha ++
  • 3 Tbs. soy sauce Vata - - Pitta 0 Kapha +
  • 2 Tbs. balsamic vinegar Vata - - Pitta + Kapha 0
  • Salt & pepper to taste

Instructions
 

  • Cook the beets until soft.
  • Peel and cut to medium-small cubes.
  • Lightly whisk the ingredients of the dressing in a small bowl.
  • Pour on the beet cubes and mix.
  • Add the walnuts and mix again.
  • Add coriander and serve.

Notes

Optional additions:
For Vata: Replace the walnuts with almonds or pecans, replace the coriander with chives.
For kapha: Use less date syrup, add roquette and scallions.

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