Beet and Arugula Salad
Welcome to my blog! I’m Evangeline. I am an RMT and holistic health coach. I started my blog during covid to stay connected to my clients and share my love of cooking healthy, AYURVEDIc meals. Ayurvedic cooking takes a balanced, healing approach for your daily cooking needs. you will find simple, easy to make nourishing meals i have made for my family, with a dose of ayurveda & yoga wisdom.
A delicious dish, family and friends absolutely love. Beets have a sweet, earthy taste, and a rich red colour, giving signs of its super power. Beets clean the blood, helping support the liver. Whatever you can do to support your liver will improve your health— such as avoiding alcohol & refined sugar, exercising, cooking with a bit of turmeric and with good fats like cold-pressed olive oil and ghee, eating meals on time, going to bed by 10pm are all a boon to your health, because the liver is the seat of digestion. In Ayurveda, many diseases can be traced back to poor digestion. With food allergies prevalent in our society, increasing rates of NAFLD (non-alcoholic fatty liver disease), and NCDs (non-communicable diseases), it is very important to care for your liver. The liver is a powerhouse of an organ involved in more than 500 vital functions of the body, including metabolism, digestion, detoxification, immunity and storing vitamins, filtering an astonishing 1.7 litres of blood per minute, and making up to 1 litre of bile a day. Bile is responsible for breaking down fats, so bile must be flowing smoothly too.
Beet & Arugula Salad with Lime-Orange Dressing topped with Honey Toasted Nuts & Seeds
Beet and Arugula Salad
Yields: 2 - 3 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
ingredients
3-4 medium size beets, peeled and cut into bite size pieces
1-2 tsps olive oil for cooking
1 cup of water, enough to cover the beets for cooking
1 Tablespoon fresh rosemary, or 1 tsp dried
½ tsp ground fennel
½ tsp ground coriander
A pinch or two of turmeric powder
A handful or two of fresh arugula, also known as rocket
Dressing:
Put all ingredients in a jar and shake.
¼ cup olive oil
1 Tablespoon fresh lime
1 tsp fresh tangerine juice
1 tsp rosemary or thyme or ⅓ tsp dried
½ tsp maple syrup
A pinch of ground mustard seeds
Few turns of fresh ground pepper
Dash of natural salt
INSTRUCTIONS
Make the dressing and set aside.
Heat the olive oil or ghee in a medium size pot on medium, then add spices and rosemary.
When the aroma of spices are released, add beets and stir, then add water.
Turn heat up to high for beets to boil a couple of minutes.
Turn heat down to low, cover with a lid, and cook for another 15 minutes, until beets are tender.
Plating - lay the arugula in a bowl or dish, add the cooked beets on top to wilt the arugula. Top with dressing.
Serve warm or room temperature.
Enjoy!
Ayurvedic Profile of Spices
Black peppercorn - heating; opens up channels
Fennel - balancing effect on digestion— balances heat of pitta dosha or stimulates digestive fire
Coriander - balancing and cooling to the physiology; buffers acidity; removes heavy metals and toxins
Mustard seeds - very heating effect; increases pitta dosha, so limit if you have high pitta, especially in summer months; aggravates high pachaka pitta with low kledaka kapha in the stomach; source of antioxidants
Rosemary - mildly heating, not aggravating to pitta dosha, with a sweetness; enhances cellular metabolism (dehagni) helping connect heart and mind; a rich source of antioxidants
Turmeric - cleans the liver, known as “a friend to the liver” in Ayurveda; anti-oxidant, anti-inflammatory, anti-bacterial, anti-viral properties
References
Global Incidence and Prevalence of Nonalcoholic Fatty Liver Disease