Updated: Sep 10
According to Ayurveda, Roasted beetroot is especially good for Vata and Pitta doshas and has more than a dozen benefits.
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Ayurvedic Roasted Beetroot | For Balancing Vata, Pitta and Kapha
It’s beet season and beets cannot be beat.
According to Ayurveda, beetroot has many benefits.
Here are a dozen benefits:
Gentle decongestant and dislodge of ama from the body
Clears excess Pitta/heat from the liver and gallbladder
Grounds and nourishes Vata
Promotes bowel movement
Supports a feeling of groundedness and stability and is therefore relaxing
Promotes a state of calm improving sleep quality
By supporting the liver, it relieves tension in the eye muscles
Promotes healthy circulation
Supplies soluble fiber
Ayurvedic Roasted Beetroot
According to the Cleveland Clinic, beetroot provides many health benefits including:
3. High in nitrates
4. High in potassium
Beets for Fall Cleansing and Detox
According to Ayurveda, beetroots support healthy liver and blood and makes it an ideal addition to Ayurvedic fall cleansing. It is known for its blood pressure lowering influence.
Balancing Beets for Vata, Pitta, Kapha
For Vata, beetroot is grounding—just think about where it grows! For Pitta, beets are balancing because beets reduce heat. Beets may also help support healthy iron levels which may occur do to Pitta imbalances. For Kapha, beets can be balancing when consumed in small to moderate amounts with warming spices.
The beetroot greens are not only edible, but they are also delicious. Sauté the greens and adjust spicing and oils to provide optimal balance for each dosha.
1. A couple of bunches of beets, peeled. Cut into the shape you like-wedges, halved, Julienne, diced, or Bâtonnet (Half an inch stick and about 3 inches long)
2. Good quality olive oil
3. Himalayan pink salt or other good quality real salt
4. Freshly ground black pepper
5. 1 Tablespoon fresh herbs chopped finely (choose some that appeal to you.) Tarragon and parsley are a good place to start.
1. Preheat oven to 375 degrees Fahrenheit.
2. Coat the beets thoroughly in olive oil.
3. Add salt and pepper.
4. Avoid crowding, spreading the beets out on a baking sheet or roasting pan.
5. Roast until slightly browned and nicely tender. To test, poke with a form. Depending on your oven and pan, about 35 minutes.
6. Plate the roasted beets and top with fresh chopped herbs.
Ideal Herbs for Vata, Pitta, and Kapha:
Vata: For Vata freshly harvested in autumn include parsley (flat or curled), sage, rosemary, thyme, chives, and cilantro. Pitta: For Pitta include coriander, dill, and fennel. Kapha: For Kapha freshly harvested in autumn include parsley (flat or curled), sage, rosemary, thyme, chives, and cilantro. Other herbs include bay leaf, fenugreek, oregano, rosemary, sage, and thyme.
Ayurvedic tastes that are most balancing for each dosha:
Vata: Focus on best tastes which are sweet, sour and salty. Please cook until very tender to ease digesting. Pitta: Focus on best taste which are sweet, bitter and astringent. Kapha: Focus on best tastes which are pungent, bitter and astingent.
Garnish and tweak the recipe to make it optimally balancing for you and a pleasing Ayurvedic detoxifying and dosha balancing dish. Ayurvedic roasted beetroot is a delicious, easy, gentle cleanse and is especially supportive of Vata and Pitta doshas.
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Ayurvedic Proverb: "When diet is wrong, medicine is of no use, if diet is correct medicine is of no need."
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