Inspired by: Beet and citrus salad
- Vata seasonOct – Dec in the north
- All year
Warm Roasted Beet & Orange Salad with Mint
- Serves
- 4
- Portion
- ≈150 g
- Time
- 50 min
- Texture
- Soft
- Season
- Vata season (autumn – early winter)All year
- Dosha
- Vata
- Pitta
- Kapha
Vata–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Beetroot | 4 medium | 500 g | 2500 g | |
| Orange / kinnow | 2, segmented | 200 g | 1000 g | |
| Extra-virgin olive oil | 1½ tbsp | 20 g | 100 g | |
| Lemon juice | 2 tsp | 10 ml | 50 ml | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | mint | 8 g | 40 g | |
| Walnuts | ¼ cup, toasted | 30 g | 150 g | |
| Rock salt (sendha namak) | ⅓ tsp | 2 g | 10 g | |
| Fennel (saunf) | ½ tsp toasted | 1 g | 5 g |
Method
How to cook it
Step 1: Roast or steam beets until tender; peel and cut into wedges.
Step 2: Toss warm beets with oil, lemon, salt and toasted fennel.
Step 3: Add orange segments, mint and walnuts; serve warm.
Nutrition
Per serving, estimated
Low salt · 0.5 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromCold raw salad→Towarm roasted beets
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