Warm Beetroot & Avocado Salad with Balsamic Drizzle
Prep Time:
Prep time: 1 hour to cook the beets (defending on size), another 10 minutes to peel and chop the beets and avocado
Cook time (beetroot + spices): 20–25 minutes
Total time: ~1 hour 35 minutes
Serves:
2 people as a main salad or 3–4 as a side dish.
About the Recipe
A cozy Ayurvedic recipe for Warm Beetroot and Avocado Salad, balancing and grounding—especially great for Vata and Kapha doshas, and suitable for Pitta in moderation.
Ingredients
2 medium beetroots (steamed or roasted)
1 ripe avocado, diced
1 tbsp ghee (or make your own ghee) or olive oil
1 tsp cumin seeds
1 tsp grated fresh ginger
¼ tsp fresh ground black pepper
1/2-1 tsp pink Himalayan salt to taste
1–2 tsp balsamic vinegar (organic, aged if possible)
Fresh coriander or mint leaves, chopped
Optional: Toasted pumpkin or sunflower seeds for texture
Preparation
Cook the beets: Steam or roast the beetroot until tender. Peel and cut into cubes or wedges.
Warm spice base: In a skillet, heat ghee or olive oil. Add cumin seeds and let them pop. Stir in ginger and fresh ground black pepper. Sauté briefly.
Add beets: Toss the warm beetroot into the pan and gently coat with the spices. Add salt to taste. Let it warm for another 2–3 minutes.
Combine & finish: Remove from heat. Gently fold in the diced avocado. Drizzle with balsamic vinegar and stir softly (to keep the avocado chunks intact).
Garnish: Sprinkle fresh herbs and seeds over the top. Serve warm.
When using as a meal: Place on a bed of hot quinoa or rice.
🌱 Ayurvedic Notes:
Avocado adds healthy fats and creaminess—grounding for Vata, nourishing for Pitta, and okay for Kapha in moderation.
Balsamic vinegar is acidic and warming, so use in small amounts, especially for Pitta balance.
Beets + avocado = great for skin, liver, and digestion.
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