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  • beetroot, fennel, walnut saladbeetroot, fennel, walnut salad
    I love the textures and flavors in this healthy vegetarian salad recipe. The beets are warming and offer a nice contrast to the fennel, which is cooli
  • beetroot, fennel, walnut saladbeetroot, fennel, walnut salad
    I love the textures and flavors in this healthy vegetarian salad recipe. The beets are warming and offer a nice contrast to the fennel, which is cooli
Photography by jasper johal

beetroot, fennel, walnut salad

Recipe by amrita sondhi
| Appetizers Salads | Serves 4-6

Prep. Time: 15 min.



can’t beet it salad, the many benefits of beets
I love the textures and flavors in this healthy vegetarian salad recipe. The beets are warming and offer a nice contrast to the fennel, which is cooling. The beets also fortify the blood, while the fennel cleanses the liver. The walnuts add a nice crunch and are a stimulating food for the brain. This salad can be made with or without the goat’s cheese, depending on how heavy or light you want it.

In a large bowl, combine all salad ingredients and gently toss. In a jar, combine all dressing ingredients and shake well. Pour over salad, toss again, and serve.

Beets are rich in folic acid, which benefit the female reproductive system. They are also good for alleviating hemorrhoids, uterine disorders, and constipation.



Notes & tips: Kenya native Amrita Sondhi is a fashion designer, entrepreneur, artist, yoga teacher, founder of the Pamoja Foundation (an organization that raises money for microfinance projects at the grass roots level in villages in Kenya), and a cookbook author. She lives in Bowen Island, British Columbia, where she regenerates, runs yoga retreats, caters and teaches Ayurvedic cooking. It was through using her culinary skills to raise money for the Pamoja Foundation—setting up cooking classes and dinner fundraisers—that she began to structure her work and recipes and share the knowledge she had gained. Being a self-confessed “burnt-out workaholic,” Amrita transformed her life through yoga and modern Ayurvedic cooking. She enjoys experimenting with a variety of mediums including all the latest health food discoveries.



INGREDIENTS
for the salad:

  • 2 cups beets, steamed until just soft, cooled, and sliced
  • 2 cups fennel bulbs, thinly sliced in fronds
  • ½ cup walnuts, halved
  • ½ cup softened goat’s cheese, crumbled (optional)
 

for the dressing:

  • 2 tablespoons extra virgin olive oil
  • ¼ cup rice wine vinegar
  • 1 teaspoon honey (for Kapha) or maple syrup (for Pitta) (optional)
  • 1 teaspoon ginger, minced
  • ½ teaspoon salt, or to taste


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