Beets & berries salad

A rejuvenative recipe that supports Liver, Rakta Dhatu (blood tissue) and skin health.

Ayurveda recognizes that substances with a deep red color often have an affinity for the blood tissue. They help replenish and build the blood, they also encourage healthy blood flow and circulation, support healthy liver function which helps maintain clear skin and balanced hormones.

INGREDIENTS

Prep: 60 mins Cook Time: approx 1 hours

Makes 4 servings

4 medium beets peeled and chopped in 1-1 ½ inch wedges

1 tablespoon olive oil for baking

2 tsp Ayurveda Bodega healthy digestion spice blend (cumin, coriander, fennel)

1 tsp Ayurvedic soma salt

1 1/2 cups mixed berries- blackberries, blueberries, raspberries

opal basil for garnish

Dressing recipe:

1/4 cup Olive Oil

1/4 cup Sherry Vinegar

freshly ground black pepper, pinch of salt to taste

Directions

1. Preheat oven to 400°F. Place a large sheet of parchment paper on a baking sheet. Place the beets tossed with 1 Tbsp olive oil and season with healthy digestion spice blend. Roast until the beets are tender, about 30 minutes. Use a fork to check if the beets are soft.

Once removed from the oven, allow the beets to cool for about 20 minutes season with salt and pepper.

For the vinaigrette, place all ingredients in a small bowl and whisk until smooth. Season to taste with salt and pepper.

Place the beets into a bowl with the vinaigrette. Toss to coat. Let marinate at room temperature for 1 hour.

When ready to serve, add the berries to the bowl with beets and gently smash with the back of a fork.

Layer the beets and smashed berries onto a serving platter. Garnish with opal basil. Enjoy!