This month's recipe is straight from our Ayurvedic kitchen. Warmer weather calls for salads and our Beetroot Salad is the perfect way to spice up your dinner-life!

For this recipe and many more order our Sukhavati Cookbook, today!

Ingredients:

  • 2 beetroots
  • 1/4 cup slivered almonds
  • 2 tsp soy sauce or tamari
  • 1 tsp olive oil
  • 1 tsp lime juice
  • 1 pinch pepper & salt
  • Parsley for garnish
  • 1 tsp ghee

Method:

  1. Bring a pot of water to the boil, add the whole beetroot and boil until soft.
  2. Once soft, remove from water and let cool. Remove the skins and cut into cubes. Set beetroot aside.
  3. Heat ghee in a small pan and saute almonds until golden brown. Set a side.
  4. Combine the soy sauce, olive oil, lime, salt and pepper in a bowl.
  5. Add this mixture to the beetroot and sprinkle almonds on top.
  6. Ready to serve. Garnish with parsely on top.

(Serves 2)



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