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