Here is my delicious Ayurvedica Beetroot Relish. Beetroot has myriad of health benefits including Vitamin C and Fibre. From an Ayurvedic perspective they are Vata Pacifying, this is because beetroots grow underground, this makes them supremely grounding and stabilizing for vata.
Don’t stop the Beet!
Ayurvedic Beetroot Relish
5 curry leaves
1 Tbs Ghee or Olive oil
1 tsp Yellow mustard seeds
1tsp cumin seeds
1 pinch of Asofedida (Hing)
½ cup plain yoghurt
Salt to taste
Wash beetroot and trim stems, leaving 2–3 cm intact, before cooking.
Wrap beetroots with skin on in baking paper and roast in the oven until cooked. Approximately, 1 hour at 160 degrees.
Remove beetroots from oven and use baking paper to scrape off skin.
Cut the beetroots into quarters and add to blender with all the other ingredients.
Pop relish in a glass jar and store in the fridge for up to 5 days.
Delish as a side dish or served on crackers as a snack.