When it is hot in the summer it is hard to think about eating warm food. As Ayurveda believes eating cooked food is key to healthy digestion, how do we keep that up in the heat? We manage it by cooking Pitta balancing foods – ones that are sweet, bitter and astringent – and eating them at room temperature paired with complimentary cooling spices, herbs, and condiments.One of my favorite summer salads is this Asparagus and Beet salad. Not only is it delicious, but it is special to me as it is one of the first Ayurvedic recipes I adopted after taking Divya Alter’s Ayurvedic cooking class years ago. I was so amazed by this recipe as it is so simple yet so delicious! It is what got me hooked on Ayurvedic food.
I have adapted the recipe over the years which I have shared below. It is a perfect recipe for summer as the beets are sweet, the asparagus astringent and bitter, and the coconut, cilantro and dressing makes the taste fresh and cool. Whip some up during the heat wave and let me know how you like it!
Asparagus and Beet Salad
About 3-4 servings
- 4 medium beets
- 1 bunch asparagus
- 1 tablespoon olive oil
- ¼ teaspoon asafetieda (asafetieda is an Indian spice that serves as a great substitute for onion and garlic – both which can aggravate Pitta)
- 2 tablespoons fresh lime juice (roughly juice from ½ lime)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon sea salt
- ½ cup fresh coconut flakes
- ¼ cup chopped cilantro
- Pre-heat oven to 400 degrees. Peel and trim off ends of beets and wrap in tin foil. Place in oven to roast for 45 minutes.
- Trim bottom ends off asparagus and cut rest of asparagus into thirds. Place on baking sheet and put in oven for final 10 minutes of beet roasting.
- In a mixing bowl, whisk together olive oil, asafetida, lime juice, black pepper and salt.
- Once cooled, cut beets into pieces. Add beets and asparagus to bowl and gently toss with dressing.
- Stir in coconut and cilantro and enjoy!