Roasting beets intensifies their flavor bringing out their earthy sweetness. Featured in this recipe, the beets provide a nourishing sweetness as well as an eye-catching color. Topped with a tangy dressing, this is a great recipe for late summer into fall. This salad is Tri-doshic.
You Will Need:
Baby Romaine Lettuce
3 Tbs. Pumpkin Seeds
1/2 Cup Roasted Beets, Thickly Cut
For the Dressing:
1-2 Tbs. Sunflower Oil (Non-Refined)
1 1/2 Tbs. Rice Wine Vinegar (Low Sodium, Low Sugar)
2 tsp. Bragg’s Amino Acids
2 Tbs. Coconut Milk
1/2 tsp. Ground Coriander
1/2 tsp. Turmeric
1/2 tsp. Curry Powder
1/2 tsp. Mint
For Vata – Sesame Oil
For Kapha – Olive Oil or Corn Oil
