Description
Needing to balance Kapha or in Kapha season? You need to at warm nourishing, and light food – staying away from heavy, cold and wet! Earthy and sweet, beetroots are the perfect cleansing and nourishing option for spring or simply to reduce Kapha; helping your body rid itself of the stagnation of winter. As our body prepares for spring it releases winter fat stores into the blood which can lead to a congested liver and thick, rich blood; the cholagogue* effect of beetroot helps to flush these excess oils and cleanses the blood.
Ingredients
500g beetroot (raw), cubed
3 garlic cloves, finely chopped
1 large red chilli (your choice to use the seeds or not)
1 x 400g tin of green lentils, drained and rinsed
A large handful of rocket
A cup of chopped cauliflower (or broccoli)
Salt and pepper
MARINADE:
1 tbsp olive oil
2.5cm root ginger, peeled and grated
Half tsp of agave nectar
1 tbsp balsamic vinegar
PEANUT DRESSING:
2 tbsp peanut butter
Half tsp cayenne pepper
2 tsp agave syrup
2 tsp tamari
2 tsp lemon juice
2 tbsp water
Instructions
Drizzle beetroot with olive oil and a sprinkle of salt. Either roast in the oven for 45 minutes (200C/400F) or use your air fryer for 15 minutes.
Mix all the marinade ingredients in a bowl.
Mix all the dressing ingredients in a bowl.
Heat a drizzle of olive oil in a pan over a medium heat and add the garlic and chilli – cook for 5 minutes. Add lentils, season with salt and pepper and fry for 5 minutes.
Place lentil mixture in a bowl. Add rocket, a splash of olive oil and lightly mix the leaves in. Arrange beetroot on top. Spoon over the marinade then drizzle the peanut dressing.
Notes
EAT MORE BEETROOT MY LOVELY FRIENDS, THEY CLEANSE THE BLOOD, LIVER AND BOWEL
*A cholagogue is a substance that is purported by humoral practitioners to encourage the discharge of bile from the system, purging it downward.