Ayurveda. Beets. Kitchen Ritual.
Navigating the changes from vata to kapha season, deliciously, means following a few Ayurvedic rules...
and breaking a couple, too.
This is how we stay balanced through the changing seasons.
Salad is typically a "spring & summer food" around these parts.
But sometimes you just get a hankerin'. Like today, when Marley said, "Mom, will you make a beet salad for lunch?
So when it comes to salad + winter in the Rocky Mountains, a few ingredients keep our vata mellow and nourished, while stoking our cold, sluggish kapha:
SO MANY exciting flavors make this salad worth breaking a few Ayurvedic rules for:
Ayurveda 101: Kapha flavors to savor include: bitter, spicy, and astringent.
Vata is balanced by sweet, sour, and salty. Vata season transitions to Kapha Season between January & February in the Northern Hemisphere. LEARN MORE.
1. Roast the Beets
Quarter the beets, drizzle with Sunflower oil, add a dash of salt and pepper.
I also sprinkle on a little Jalepeño pepper, to add a touch of warmth.
Roast at 400 degrees for 30 minutes (or until just tender.
2. Soak the Endive & Radicchio
Tear your "greens" and soak them in a "citrus bath" of 1/2 cup orange juice, and 1/4 cup lemon juice. You can also add 2 TBS of apple cider vinegar for a little extra zest.
3. Roast the Leeks
Slice your leeks vertically and drizzle with oil. Salt/pepper and roast for 15-20 minutes.
They can join the beets in the oven at 400 degrees F.
4. Whip up the dressings & Serve
This salad gets 3 dressings.
The first dressing is the citrus bath for the radicchio and endive (above).
The second is a creamy blend: 2 oz. ricotta, 4 oz. diced feta, and 1/2 cup olive oil.
The third dressing is a drizzle of balsamic glaze made from reducing balsamic vinegar over medium heat for 15 minutes, or until a thick glaze forms.
ONCE YOUR BEETS & LEEKS HAVE COOLED:
Cut orange wedges into small morsels.
Line a plate with fresh arugula.
Top the arugula with endive, radicchio, leeks, beets, and orange morsels.
Dollop with the creamy cheese blend.
Drizzle with the balsamic glaze.
Top with a bit of cracked black pepper to taste.
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Ayurveda. Kapha. Vata.
About The Author
R.R. Shakti, PhD
Founding teacher of Inner Power Yoga®, Shakti is a Contemplative Mythologist, ritual facilitator, and writer who presents a Tantrik approach to personal empowerment and social action. Through contemplative story-telling and mind/body practices, she offers a vision of deep peace and radical freedom.
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