What you need:
For the dressing:
How to make it:
1. Preheat your oven to 400F. Line the bottom of a baking tray with parchment paper. Add a dollop of ghee and place in the oven for a couple of minutes to melt the ghee.
2. Cut the stems and tails off the beets. Pull the baking tray from the oven. Place the beets in the pan, sprinkle with salt and pepper and roll around to cover in ghee. Put in the oven and roast for 20 minutes.
3. Peel the garlic and after those 20 minutes, toss with the beets and roast an additional 15 minutes, or until beets and garlic are cooked through.
4. Meanwhile, slice/shred the apples and place them in a salad serving bowl. Remove the beets from the oven. Toss with apple slices. As the apples warm and the beets cool, toast your pumpkin and fennel seeds in a dry pan over medium heat. Give the pan a few good swirls and shakes to brown evenly. As soon as the seeds begin to pop turn off the heat. Leave the pan for a moment to allow the seeds to continue to roast.
5. Take one of the cloves of garlic and fork mash it in a small glass jar. Add to that the orange juice, oil, coriander, and pepper. Shake until well combined. Taste, and adjust. Add salt if needed.
6. Once the apples are warm, slice the beets and slightly mash the garlic. Toss the butter lettuce in with the beets, apple, and garlic. Drizzle the dressing over the salad. Sprinkle with basil and toasted seeds.
Vatas can add some avocado and roasted carrots as well. Grating the beets instead of roasting them in slices can also help with Vata’s slow digestion. If Pitta is high, lime juice will be better than orange and also you can reduce the garlic or omit it altogether. Kaphas will benefit from adding some spiciness to this dish – red pepper flakes can be a good choice here.
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