Beet Goddess Salad

Let's talk prana

Prana is in everything we do. It is the breath, also the life force in all things plant or animal.

Also, Prana is in the foods we eat. Raw fruits and veggies have lots of prana (or life) almost too much in its raw form. In Ayurveda we look to food sadhana to transform food into nourishment. We also look at food combinations. Understanding basic food combining principles can help you digest your food better and help you feel more satisfied. Gently cooking, fermentation, and quick pickling of raw veggies helps them digest more easily.

Place trimmed beets in a baking dish and cover with water, fresh rosemary, thyme, peppercorns, salt, olive oil, and apple cider vinegar until mildly acidic. Cover and bake until tender. While warm, rub off the skins using a towel.

Peel parsnips and cut into large batons. Drizzle with ghee or avocado oil, season with salt and pepper, and roast until golden brown.

Using a mandoline, thinly shave the fennel and radish. Toss with salt, your acid of choice, and olive oil. Set aside on the counter to marinate.

Whip the ricotta with fresh dill, fermented garlic (if using), salt, and olive oil.

Heat ghee or avocado oil in a pan over medium heat. Add pumpkin seeds and toast until browned. Stir in a pinch of cayenne (or paprika), cumin, salt, and a squeeze of lime juice. Remove from heat and let dry.

Blend tahini, warm water, lemon juice, olive oil, ginger, cumin, turmeric, parsley, cilantro, mint, dill, salt, and black pepper by hand or in a blender until smooth. Adjust water to reach desired thickness.

Cut poached beets into large pieces. Layer with whipped ricotta, then drizzle with olive oil, fresh parsley, and dill. Top with marinated fennel and radish, roasted parsnips, goddess dressing, and toasted pumpkin seeds.

Enjoy!